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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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Posted on by Lakshmi Vasanth


Ingredients : Ginger roughly chopped – 1cup

                      Dry red chillies – 5 nos

                      Chilli pd – 1 tsp

                      Tamarind- Gosseberry size

                      Powdered jaggery- ½ cup

                     Asafoetida – ½ tsp (optional)

                     Mustard seeds – 2 tsp

                     Turmeric pd – 1 tsp

                     Curry leaves

                     Salt to taste

                     Oil - 4/5 tblsp

Method : Peel the skin of ginger, wash and chop it roughly. Soak tamarind and red chillies separately in 1 cup hot water. Then extract tamarind juice and keep aside. Grind the ginger in a blender with this tamarind juice. Also grind the red chillies in the blender. Keep aside this paste.

Heat 4 tblsp oil in a pan- add Mustard seeds,curry leaves and saute for a couple of seconds.Then add   the ginger   tamarind paste – to this add turmeric and fry for 10 mins / till slightly the water evaporates. ( Donot over fry the ginger tamarind paste as they get burnt )

Now to this add the chilli paste and if required the chilli pd . Mix well and lower the flame and fry for 5 more mins till oil starts leaving sides. Then add the Jaggery and mix well… this is the time when you will find the colour changes.

Once the oil separates from the mixture, you can switch off the flame. Let the thokku cool and then transfer it to a clean, dry container. Adjust the quantity of Jaggery depending upon your taste… but this thokku taste nice with more jaggery…… !!

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Posted on by Lakshmi Vasanth


Ingredients : Garlic pearls – 1 cup

                      Turmeric pd – 2tsp

                      Salt – 2 tblsp

                      Spicy chilli pd – 2 tablespoon

                      Begedi chilli pd - 4 table spoon

                      Mustard seeds powder (yellow colour) – 2 tsp

                      Methi seeds - 1 tsp

                      Hing-2 tsp

                      Vinegar- 2 cup

                      Oil – 4tblsp

                     Mustard seeds – 2 tsp


Method : Peel the skin of garlic and mix them with 1tblsp salt and 1 tsp turmeric pd and vinegar 1 cup. Keep aside for 1-2 months. Give a mix every week . You can keep this garlic in vinegar for longer duration and put pickle as and when required for the required quantity.

When you need to make the pickle after 1 month then - In a pan dry roast the methi seeds and grind it to a coarse powder.

Now in a Pan heat the oil, add the Mustard seeds and let it flutter then add the methi pd and hing . Wait for 30 secs and off the fire . Now to this hot oil add Mustard seeds pd, chilli powders mix well to this add the garlic which has been soaked in salt and vinegar. Mix well. And allow to cool. You will find it has become thick now- add the balance of the vinegar and mix well. Keep it in air tight bottle can be used for atleast 1 month without keeping in fridge.



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Posted on by Lakshmi Vasanth



Ingredients : Lemon Leaves – 1 small carrybag ( 1 glass of crushed leaves)

                     Red chilli pd – 3 tsp

                     Turmeric pd – 2 tsp

                     Omum – ¼ tsp

                     Hing – 2 tsp

                     Salt – 3 tsp

                     Lemon – 5 nos

Method : Wash and dry the leaves. Then try to remove the middle stem of the leaves if it a hard one .

Put in the mixi the leaves a hand ful and on a whiper mode give a grind. You should not make a paste. It should just be a crushed leaves. The quantity given above is for a glass of Crushed leaves. Now transfer it to a bowl.

In the same blender add red chilli pd, Turmeric pd, Omum,Hing, Salt and give a grind. Now add the leaves crushed and give a grind again. Now transfer this mixture to a bowl.

Squeeze 5 lemons and add it to the mixture and mix well. It will be sticky now but later it will become dry. Keep it in an airtight container.

Goes well iwth Curd Rice. Can also be added in the Buttermilk and mixed for drinking. 

Note : Leaves plucked after the monsoon are very tender and tasty . Actually made with Narthangai leaves. But in my area we donot get it so made with Lemon leaves. It taste same only.

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Posted on by Lakshmi Vasanth


Ingredients : Lemons – 25 nos

                      Turmeric pd – 4 tblsp

                      Salt – 4 table spoon

                      Spicy chilli pd – 2 tblsp

                      Kashmiri chilli pd - 4 tblsp

                      Methi - 3 tsp

                      Hing -2 tsp

                      Vinegar- 1 1/2 cup

                      oil – 1cup 


Method : Cut the lemons in   8 pieces   and mix   them   with salt and turmeric and 1 cup vinegar. Keep aside for 5/6 days. Every day give mix to this mixture. After 5/6days you will notice that the mixture has left lot of water and also if you press the Lemon pcs – they would be soft . Now it is ready to put pickle. This mixture can be kept in the fridge for 6 months. You can take small quantities from this mixture and put the pickle.


In a pan dry roast the methi seeds and put in a blender and make a coarse pd .

Now in a Pan heat oil, add the Mustard Seeds and let it flutter then add the Methi pd and keep it for 20 secs.

Take off from fire then add the hing, both the chilli powder mix well for 1 min then add the lemon pcs to this mixture . Mix well. Now keep this mixture on fire again for 2/3 mins and mix well .Now remove the pickle from fire and allow to cool. Once cooled add the 1/2 Vinegar and mix well and keep in air tight bottle.

 Spicy LEMON PICKLE is ready to be eaten with Thayir Sadam, Chappati.

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Posted on by Lakshmi Vasanth


Ingredients : Raw Mango – 1 no

                      Turmeric pd – 1/2 tsp

                       Salt – 1 ½ tsp

                       Chilli pd – 3 tsp

                       Mustard seeds - 3 tsp

                       Methi seeds - 2 tsp

                       Hing- 1 tsp,

                       Oil – 4 tblsp 

                       Curry Leaves


Method : Finely chop the Raw mango and take it in a bowl.

In a small blender, powder the Methi seeds coarsely.

Now in the bowl of Raw Mango sprinkle the following and donot mix it - Salt, Chilli pd, Turmeric pd, Hing.

In a kadai take oil to this add mustard seeds, once they flutter add the curry leaves, methi seeds pd. Let it fry for 30 secs in it. Then pour this oil over the mixture - in which raw mango in kept .

You will see that powders will get fried in the hot oil that we pour over. Now gently mix it well . Spicy tasty Manga Kari is ready. This can be kept for 1 week in fridge.

Goes well with Thair sadam, Poricha kootu, Molagootal.

Note: If you want to keep for a longer period then add 3tblsp of vinegar to this mixture. And Mix well.


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Puli Inji

Posted on by Lakshmi Vasanth

Puli Inji

Ingredients : Ginger finely chopped – 1 cup

                     Green Chillies - 8 nos

                     Tamarind (preferably old tamarind) – 2 balls lemon size

                     Mustard seeds- 2 tsp

                     Channa Dal – 2 tsp

                     Curry leaves - 3/4 Strings 

                     Hing – 2 tsp

                     Termeric pd - 2 tsp

                     Jaggery – ½ cup

                     oil – 4tblsp

Method : Soak the Tamarind in water and get a thick paste which amounts to nearl 4/5 cups. 

Finely chop the ginger and green chillies.

In a pan pour oil add the Mustard seeds, Channa dal – let it become light brown, to this add the Ginger and Green chillies, fry for 2 mins, now add the termeric pd and fry for 1 min more.

Now pour the Tamarind paste to this. Add required salt and mix well and close the lid as the mixture will flutter a lot and let it boil for 5 mins.

Let the tamarind boil till the raw smells goes and it reduces a little to form a semi solid paste.

At this stage add the jaggery this will loosen the mixture.Continue to boil . You will get a shining texture because of the jaggery, add at this stage add the Hing and curry leaves and mix well .

You will see that the oil which we had poured would have come to the sides of the mixture in the pan. This means the mixture is cooked well. Remove from heat .

Let it cool and transfer it to a air tight bottle. Can be kept outside for 4-5 days. If making larger quantities - keep a larger portion in fridge and remove for daily use in a small container

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