RAW TAMARIND THOKKU/ CHINTAKAYA THOKKU

Tamarind thokku is a mouthwatering preparation similar to the pickles. Thokku is also referred to as chutney or pachadi.

This is a very old recipe of thokku which comes from my nanima, who belonged to Andhra. Thokku rice has always lit up my mood, especially when mom fed me with her hands.  I think that added to the taste and made it much tastier.

First the base for thokku is prepared with raw green tamarind, salt and turmeric powder. Then as per the requirement the thokku is removed in a bowl and tempered. This is grinded to a coarse paste. Water should not be added to it. The tempered thokku can be stored for one to two months in the refrigerator.

Thokku has a good shelf life, it can be stored for over a year. As a child I remember thokku pounding used to be a big affair involving all the females and kids of the house. Washing, cleaning and then pounding the tamarind with turmeric and salt.

Choose green, big, fuller and hard variety of green tamarind. Discard the flat ones and the ones which have started to ripen. Such tamarinds are available in the market around the month of October and November.

Use ceramic achaar barni or jar only to store the thokku. Wash the jar thoroughly. Then sundry it. Also remember to cool the jars to room temperature. Do not put the thokku in a warm jar.

I have used sea salt in this recipe. Table salt can also be used. The number of green chillies may seem too much. The pungency of green chillies balance the sourness of tamarind. The amount of green chillies can be adjusted according to their pungency.

Recipe for Raw tamarind thokku

Ingredients for Raw tamarind thokku

• 1 kg raw tamarind
• 2 tbsp turmeric powder
• 250 gms sea salt or table salt

For tempering

• ¼ cup oil
• 1 tbsp mustard seeds or rai
• ½ tsp fenugreek or methi seeds
• ¼ tsp asafetida or heeng
• 12 to 15 green chillies

How to make

Firstly wash and dry the tamarind in shade.

Separate the flat and small size tamarinds. Remove the dried stems.

Cut the tamarind into one inch pieces.  Check the pieces from inside for any dark patches, discard it.

If the seeds are hard remove them.

Pound the tamarind in small batches. Gradually keep adding the salt and turmeric while pounding in batches.

Transfer the pounded thokku to a clean and dry jar. Keep in a cool dry place for a week.

For preparing the thokku, remove the required quantity in a bowl.

Heat oil. Roughly break the chillies in two or three pieces. Fry it in oil for a minute. Remove and keep aside.

In the same oil add methi seeds, rai and heeng. As the rai splutters remove from heat.

First grind the green chillies.

Then add the thokku and seasoning to it. Grind without adding water to get a coarse paste.

Serve it over steamed rice and a spoonful of ghee or oil.

RAW TAMARIND PACHADI/ CHUTNEY

Raw tamarinds are available in market in the months of October or November. During this time a number of delicacies are prepared with raw tamarind like tamarind pickle, tamarind thokku, tamarind dal and so on.

This recipe is simple and flavourful. It tastes wonderful with plain steamed rice and pappadums. It can also be enjoyed with yellow dal and chawal or with chapatti.

Recipe for Raw tamarind pachadi

Ingredients for Raw tamarind pachadi

• 1 cup raw tamarind (cut into 1 inch pieces and deseeded)
• 10 dry red chillies
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 10 cloves garlic
• 10 to 15 curry leaves
•  ½ cup oil
• Salt to taste

How to make

Heat oil in a kadai or skillet. Add mustard and fenugreek seeds.

As the mustard seeds begin to splutter, add curry leaves and red chillies.

Add in the garlic cloves. Saute for a minute. Remove from heat.

Transfer the above ingredients to a chutney jar (leave some oil in the kadai). Let it cool for some time.

In the same kadai, saute the raw tamarind pieces for 5 to 6 minutes on medium heat or until soft. Let it cool for some time.

Dry grind the ingredients in the chutney jar.

Now add the tamarind and salt. Grind it further to get a coarse textured chutney. Do not add water.

Transfer to an airtight container.

ALLAM BALLAM PACHADI/ ADRAK CHUTNEY

Andhra cuisine has a wide variety of pachadis or chutneys to offer. One such pachadi is the allam bellam pachadi. Allam means ginger or adhrak and bellam means jaggery.

On our trips to Shirdi, one thing we never missed to log was the Andhra meals. On one of such trips I had this chutney for the first time and got hooked on to it since then.

Allam bellam pachadi is a simple chutney made from ginger, tamarind and jaggery. This quick recipe will surely add some wonderful flavour to your lunch thali.

Recipe for Allam bellam pachadi

Ingredients for Allam bellam pachadi

• 50 gms ginger
• 25 gms or a lemon size ball of tamarind
• 30 gms jaggery
• 1 tsp chana dal or Bengal gram
• 1 tsp urad dal or husked black gram
• 5 dry red chillies
• Salt to taste
• 2 tbsp oil

How to make

Soak tamarind in a cup of water . Keep aside. 

Saute chana dal in mediun hot oil for a minute.

Add urad dal and saute till both the dals start changing their colour to golden.

Add the red chillies, immediately remove from heat as chillies tend to burn fast. Transfer these ingredients to a chutney jar, leaving some oil in the kadai.

Now saute the ginger pieces till they turn light pink in colour. This will take 5 to 7 minutes. Let it cool for some time.

First dry grind the ingredients in the jar.

Add ginger and grind again. Do not add water at this stage.

Add the soaked tamarind and jaggery. Give it a nice pulse. If required add little water.

Serve allam pachadi with dosa, idly, pessarittu or vada.

HALDI KA ACHAAR/ FRESH TURMERIC PICKLE (NO OIL)

Who doesn’t like food that is healthy and tasty. This is a no oil pickle recipe full of taste and health benefits. Fresh turmeric (kacchi haldi) is the best way to enjoy the benefits of turmeric.

Fresh turmeric pickle is generally made during winter as it is easily available in markets during that time. This recipe will surely burst the myth saying that oil is a must for pickles or pickles cannot be stored for a longer period without oil. The turmeric pickle I had made in last winters is still in good condition without any loss of flavour.

This recipe requires only few ingredients. The tartness of the lemon juice cuts the bitterness of turmeric. The bird eye chilli adds colour as well as a new dimension to the taste.

Fresh turmeric pickle is the easiest and healthiest of all pickles.

Recipe for Haldi ka achaar

Ingredients for Haldi ka achaar

• 250gms raw turmeric (kacchi haldi)
• 15 lemons
• 5 bird eye chillies (lavangi mirchi)
• 1 tbsp salt

Wash and pat dry the fresh turmeric, lemons and chillies. Peel turmeric and chop it in small pieces.

Squeeze out lemon juice and set aside.

Finely chop the chillies.

In a mixing bowl combine all the ingredients. Add salt and mix well.

Transfer the pickle mixture to a clean and dry jar. Ensure that the turmeric pieces are well immersed in the lemon juice. Add juice of some more lemons if required.

You can use it after two days. Refrigeration is not required.

ONION TOMATO PEANUT CHUTNEY

Here is a very good variant of chutney which can be enjoyed with dosa or idli. It can also be served along with regular meals.

Onion tomato peanut chutney is a wet preparation. As it is not very spicy, feel free to add  more chillies.

Recipe for Onion Tomato Peanut Chutney

Ingredients for Onion Tomato Peanut Chutney

• ½ cup onion (roughly chopped)
• 1 cup tomato (roughly chopped)
• ¼ cup peanuts
• 8 curry leaves
• ½ tsp mustard seeds
• ½ tsp urad dal (split black gram)
• 8 cloves garlic
• 6 red chillies
• 2 tbsp oil
• Salt to taste

How to make

On medium heat add urad dal to oil. Add peanuts. Saute until they change colour.

Add mustard seeds, curry leaves, garlic and red chillies. Saute for half a minute.

Add onion. Saute till they become translucent.

Add tomatoes and salt.  Cook till the tomatoes soften. Remove from heat. Let it cool.

Transfer to a mixer jar. Grind to get a thick, fine paste.

Serve with dosa or idli.

MOMO CHUTNEY (STREET STYLE)

When it comes to momos surely momo chutney is the hero. Momo chutney is the reason you want to have that one extra momo. The spicy flavour of chutney is more inviting than momos. 

Momo chilli garlic chutney is a quick recipe. It is a street style momo chutney. It should be consumed on the same day as it cannot be stored. In case you wish to store it, sauté the chutney in two tablespoon of oil for 4 to 5 minutes, cool it, store it in refrigerator.

Recipe for Momo chutney (street style)

Ingredients for Momo chutney (street style)

• 10 whole dry red chillies
• 12 to 15 cloves garlic
• 1 cup tomato (diced)
• 1 tsp sugar
• 1 tsp vinegar
• 1 tsp salt

How to make

Soak the red chillies in warm water for half an hour.

Blend together red chillies, garlic, tomato, sugar, salt and vinegar to a smooth consistency (water not required).

Serve with steamed or fried momos.

DRY COCONUT CHUTNEY

Chutneys are very important part of Indian meals. Different regions of India have a variety of chutneys to offer.

Dry coconut chutney is part of almost every Maharashtrian meal. It is enjoyed with simple dal and rice, also is had with chapati or roti.

It is super easy to prepare and can be stored for a longer period of time.

Recipe for Dry Coconut Chutney

Ingredients for Dry Coconut Chutney

• 1 cup dry coconut (grated)
• 10 dry red chillies (broken in pieces)
• 6 cloves garlic
• Salt to taste

How to make

Put grated dry coconut, red chillies, garlic and salt in a grinder jar. Ensure that the jar is dry.

Grind it to get a coarse texture.

Serve with chapati, dal and rice.