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Posted on by Lakshmi Vasanth



Ingredients :Poha / Aval  -1 glass

                    Onion – 4 nos

                    Boiled potato finely chopped – 2 nos

                    Green chillies – 5 nos

                    Ginger - 1tsp

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Jeera – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves,  Coriander leaves

                    Hing – ½  tsp

                    Oil – 2 tblsp

                    Lemon juice – 1 lemon

                    Sev- 2tblsp

                    Tomatoes and Onion pcs for serving….!!!

Method : Take a bowl and soak the Aval / Poha in water till they are fully drenched. Keep aside for 5 to 10mins  

Heat the  pan and add oil to this add the Mustard seeds, Urad dal, Jeera, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it well now add 1 tsp sugar and salt to this so that onion gets soft and is roasted. Now to this add the soaked Aval / Poha and also the boiled potatoes. Give a nice mix . Close and keep it for 2-3 mins so that all the flavours are in that poha. Now add the balance sugar hing , and  coriander leaves.

While serving – put the Poha in a plate then sprinkle some sev over and  tomato and onion and coriander leaves and a nice drizzle of Lemon juice . Eat hot piping Kadeche pohe….!!!!

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Posted on by Lakshmi Vasanth



Ingredients :  Big red Tomatoes – 12 nos

                      Methi seeds coarse pd – 3 tsp

                      Kashmiri chilli pd – 2tsp

                      Red chilli pd – 1 tsp

                      Sambhar pd – 2 tsp

                      Sugar – 3tblsp

                      Jaggery – ½ cup

                      Salt - to taste

                      Mustard seeds – 1 tsp

                      oil – 4 tblsp

                      Turmeric pd – 1tsp

                       Hing – 1 tsp

                       Vinegar – 2tblsp (optional)

Method : Finely chop the tomatoes and keep aside.

Take a deep and heavy botton pan …add oil to it then add Mustard seeds, let it flutter…lower the heat and add the methi seeds pd ..slightly let it change the colour.

 To this now add the finely chopped tomatoes. Mix well. Now to this add salt, sugar and turmeric pd and mix well and close the lid and allow to boil for 10 mins. In between give a stir. 

After 5 to 10 mins u will see the tomatoes have cooked well now just with a potato smasher give a press to the tomatoes so that they form a gravy type. Now to this add the Both the chilli pd, Sambhar pd, Jaggery  give a nice stir and allow to boil for 5 more mins .Lastly add the Hing and mix well .  Tangy Tomato Thokku is ready

Note : You can adjust the quantity of jaggery as per your wish. But putting sugar … initially is a must  to make the tomatoes cook faster. You can also add vinegar after the thokku is cooled  to last  longer.  No difference in taste. 

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