EGGPLANT STIR FRIED IN SOY SAUCE

I love Eggplants and I love to cook it up in so many ways. When perfectly cooked Eggplants can even taste better than meats. This is a very simple and a traditional Chinese style home cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
With the upcoming Lunar New Year, I thought of hitting upon few Asian delicacies suitable for a New Year Eve Dinner. It’s all about having a different culture’s cuisine as often as possible. Spice is definitely something I do not hold back on as my husband is a person who calibrates a dish with its spiciness. At least a mild note of spiciness would be appreciated in such dishes and this Eggplant Stir fry is no excuse. In this Chinese Eggplant Stir Fry, I have cooked Eggplants along with Garlic in Dark Soy Sauce with a mild note of Spiciness from Birdseye Chilli. For a mild sweet note substitute Dark Soy Sauce with ABC Sauce(Kicap Manis). This Chinese Eggplant Stir Fry is one delicious meal which can be prepared within 15 minutes.

Eggplants can be converted into various dishes and it is one vegetable which is quite versatile and adapted my most of Cuisines around the world. Even there is a Haiku(short form of Japanese poetry in 3 phrases)written by Matsuo Basho in the name of EGGPLANT, may be writer felt the vegetable to be so special that he wrote a poem in its name.

In this warm spring rain

tiny leaves are sprouting

from the eggplant seed!

For more EGGPLANT/BRINJAL RECIPES, Click here...

Cuisine - Chinese (Southeast Asia)

Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK EGGPLANT STIR FRIED IN SOY SAUCE

INGREDIENTS :

Eggplant/Brinjal – 2 Nos. (Long & Tender)
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Dark Soy Sauce/ABC Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn

METHOD :

Rinse the eggplant with water and cut into 5cm pieces.
Soak the eggplants in water with a pinch of salt to prevent them from turning brown.

Heat Oil in a Wok/Pan over high heat.

Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
Add the Eggplant along with a dash of Salt and gently stir-fry on a medium-high flame until the eggplant turns soft.
Add Dark Soy Sauce/ABC Sauce and Sugar.
Sprinkle some water at this stage if necessary.
Cover and cook on a medium flame for a minute.
Stir-fry until well combined..
Immediately, serve Eggplant Stir Fry hot.
Eggplant Stir Fry goes well with Fragrant Rice or Fried Rice/Noodles recipe.

NOTES :

Add some water while cooking Eggplants, if necessary.
Certain varieties of Eggplants need to be cooked long.
Cook Eggplants to suit your preference.
I usually stir fry the Eggplants on high heat for a short time. This will retain its nutrients and keep them fresh, soft and meaty. Do not overcook the Eggplants.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Birds-eye Chilli is purely optional.
Can also add Dry Chilli flakes instead of Birds-eye Chillies.
Adjust the number of chillies to your preferred spice level.

BOK CHOY STIR FRY

      Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants. There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc., The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.

BOK CHOY STIR FRY

I happen to eat these greens after coming down to Malaysia. I have not seen these varieties in India then. Initially, I felt these greens were undercooked. But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens. I have tried my hand with all the above varieties of greens and my daughter loves them all. She says she can have a whole bowl of greens all alone...
This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking. I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.

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Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level - Low
Difficulty - Easy
Serves - 2- 3
Author -SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

HOW TO COOK BOK CHOY STIR FRY

BOK CHOY STIR FRY

INGREDIENTS :

Bok Choy - 300 – 350 Gms
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Oyster sauce / Light Soy Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn

METHOD :

Clean, trim & cut the Bok Choy into halves or as preferred.
Wash and allow it to drain on a colander.
Heat Oil in a Wok/Pan over high heat.
Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
Add Bok Choy and Sugar, stir fry in quick strokes.
When the Bok Choy starts to soften, add Oyster Sauce.
Sprinkle Salt.
Stir-fry until well combined.
Immediately, serve Bok Choy Stir Fry hot.
Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.

NOTES :

Do not add extra water while cooking Bok Choy.
Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
Do not cover the pan while cooking.
Stir fry the Bok Choy on high heat for a short time. This will retain its nutrients and keep them fresh, green and crunchy.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Bird's eye Chilli is purely optional.
Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.

Close-up of Kondaikadalai/ Black Chickpeas Sundal garnished with grated coconut and curry leaves served in a coconut shell bowl.

Kondaikadalai/Chick Peas Sundal – South Indian Festive Snack

Kondaikadalai/Black Chick Peas Sundal – A Quick and Healthy South Indian Snack

Sundal is a quintessential South Indian dish made from cooked dry beans, lentils, or pulses, seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and grated coconut. This protein-packed snack is perfect for festive offerings like Naivedhyam/Prasadhams during Navratri, Vinayaka Chaturthi, or Krishna Jayanti. Besides being a devotional dish, Sundal is also a delicious side for lunch or a wholesome evening snack. If you’ve ever visited temples during festivals, you know how divine sundals can taste with the aroma of camphor, flowers, and holy offerings lingering around.

Why Sundal During Navaratri?

During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days

Why You’ll Love This Kondaikadalai Sundal Recipe

Quick and Easy: Prepping sundal requires minimal effort, and it comes together in under 30 minutes!
Versatile: Swap out chickpeas with other pulses like Green Gram, Peanuts or Horse Gram to create different variations.
Perfect for Festivals: Ideal for festive occasions, this sundal recipe can also be made without onions for Naivedhyam.

Kondaikadalai Sundal: Your Guide to Making a Black Chickpea Festive Delight:

This easy Kondaikadalai Sundal recipe uses Black Chickpeas (also known as Kala Chana). To prepare, I typically soak the chickpeas overnight for best results. After draining the soaking water, I cook the chickpeas in a pressure cooker until they are soft and tender. Once cooked, temper it with seasoning and there you go with a healthy and nutritious South Indian Snack.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

Recipe Details – Kondaikadalai/Chick Peas Sundal

Course: Side Dish | Healthy Snack
Spice Level: Mild to Moderate
Difficulty Level: Easy | Beginner-friendly
Servings: Serves 3–4 People
Recipe Author: SM

Total Time:

Preparation Time: 5–10 Minutes
Soaking Time: 8–10 Hours (Overnight Soaking)
Cooking Time: 25–30 Minutes

Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.

Step-by-Step Guide on How to Make Kondaikadalai/Black Chick Peas Sundal

Black Chick Peas - Kala Chana

Ingredients for Black Kondaikadalai Sundal

To Soak and Cook

1/2 Cup of White Chick Peas
2 Cups of Water

For Tempering

2 Tablespoons of Oil
1 Teaspoon of Mustard Seeds
1 Teaspoon of Black Gram Dhal/Urad Dhal
2 Dry Red Chillies
2 Sprigs of Curry Leaves
A Pinch of Asafoetida (Optional)
2-3 Tablespoon of Grated Coconut

Method:

Soaking and Cooking Chickpeas

Soak the Chickpeas: Rinse 1/2 cup of black chickpeas and soak them in water overnight (8-10 hours). For a quicker method, soak them in boiling water for 3–5 hours.
Cook the Chickpeas: Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water. Cook on high heat for 2 whistles, then lower the heat and cook for 4-5 more whistles until the chickpeas are soft.
Drain and Set Aside: Once cooked, drain the excess water and set the black chickpeas aside.

Quick Tip: Avoid adding salt while pressure cooking the chickpeas to maintain their texture and flavour.

Making the Tempering

Heat Oil: In a pan, heat 2 tablespoons of oil.
Splutter the Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves, and a pinch of asafoetida.
Add Coconut: Stir in 2–3 tablespoons of grated coconut and fry for a few seconds to release the flavours.

Honouring Tradition: No Onions for Naivedhyam Sundal. For those making this sundal recipe as Naivedhyam/Prasadam, remember to skip the onions for a traditional and authentic offering.

Final Assembly

Mix the Chickpeas: Add the cooked black chickpeas into the pan, followed by a pinch of salt. Stir everything well on low heat to let the flavours blend together.
Serve: Karuppu Kondaikadalai Sundal can be served warm or cold as a side dish, snack, or Naivedhyam.

Variations: Try using Moong Bean, Green Gram, or even Peanuts for a different variation of this sundal! Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

Storage and Usage Tips

Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Protein packed Evening Snack

This Kondaikadalai Sundal recipe is a simple yet flavourful dish, perfect for festive celebrations and wholesome snacking. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

TOMATO DOSAI /THAKKALI DOSAI

     Tomato Dosai/Thakkali Dosai is a twist given to the normal Dosa by flavouring it with Tomatoes. Tomato Dosa is a common Dosa variety served in Tattu Kadais/Kaiyendhi Bhavans. The street food stalls which pop up every evening are colloquially called Tattu Kadais/Kaiyendhi Bhavans. They cater to a wide range of local delicacy/fast food varieties, these small eateries along the roadside serve cheap and homely food. Kaiyendhi Bhavans mostly with a limited/regular customer crowd has grown gradually to cater the needs for a demanding crowd in the meantime. Most of the Kaiyendhi Bhavans commonly serve Idlis, a variety of Dosas, Sevai, Paniyaram, Chapathi & the alltime popular Kothu Parottas etc., but I feel that it is this sheer variety and homely dishes which attracts the crowd. The variety of Dosas and Sevais they serve are unique to these Kaiyendhi Bhavans.
     I tasted dosa varieties like Tomato Dosa, Ragi Dosai, Chola(Corn) Dosai, Keera Dosai etc., at such places in Coimbatore, which were a totally new menu for me then. But Tomato Dosai always remained my favourite among the Dosa varieties and the Onion Sevai with crunchy onion bits in Sevai has a texture and flavour to be loved. Least to mention the soft and fluffy Idlis served along with Idli Podi, 2 or 3 variety of Chutneys and Sambar.
Tomato Dosai being my favourite, I absolutely wanted to prepare it at home and tried a few recipes on the go. Though we could easily make out what ingredients go into the batter, yielding a good Tomato flavoured crispy Dosa was my target. As usual, after few Trial and Errors with Tomato Dosai/Thakkali Dosai recipes, this recipe proved to be quite satisfying. Addition of Bengal Gram Dhal(Besan)Paste and sautéed Tomatoes & Onions yield you a totally satisfying Tomato flavoured bright-coloured, Crispy Tomato Dosa.

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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

Idli Rice/Par-boiled Rice - 2 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - To Taste

To Sauté & Grind:

Oil - 2 Teaspoon
Dry Red Chillies - 3-4 Nos.
Asafoetida - 1/4 Teaspoon
Garlic - 2 Nos.
Ginger - 1/2" Piece
Onion - 1 No.
Tomatoes - 2 Nos.

For Tomato Dosai/Thakkali Dosai :

Bengal Gram Dhal/Besan - 3 Teaspoons
Cold Water - few Teaspoons
Oil - For Dosa

METHOD :

For Dosai Batter :

Clean, Wash & Soak Par-boiled Rice with ample of Water.
In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
Soak the ingredients for about 6–8 hours.
Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
Grind the ingredients for about 15-20 minutes.
Once the Urad Dhal is well ground, it would turn up fluffy.
If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
Grind the Rice into a smooth batter.
Combine the Rice Batter and Urad Dhal Batter.
Mix both the batters thoroughly until well combined.
Cover the Bowl and leave the batter aside.
Allow it to ferment for about 8-10 hours/overnight.
Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.
Immediately add Asafoetida and give a quick stir.
Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
Switch off the flame and allow the ingredients to cool.
Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
Leave the Tomato Dosa Batter aside for an hour.
Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
Smear the Griddle with oil.
Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
Spread the batter evenly around the Dosa Griddle.
Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
The ingredients should be finely ground to a thick/thin batter.
Allow the batter to ferment for about 8-10 hours/overnight.
If you live in a cold climate, leave it in a warm place until the batter ferments.
If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
Adjust the number of Dry Chillies to suit your spice level.
Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
Red colour Tomatoes yields you bright-coloured Tomato Dosais.

HEALTH BENEFITS OF TOMATO

As said by the British journalist Miles Kington “Knowing tomato is a fruit is Knowledge and not adding it in a fruit salad is what we call as Wisdom.” We consider Tomato as a vegetable even though it's a fruit. If there is one fruit with different shades of Red, then it should absolutely be TOMATOES. The red colour in fruits and vegetables mostly comes from the antioxidant Lycopene, which has many health benefits.

Tomatoes are prominent in the Mediterranean diet and are closely associated with Italian cuisine. However, tomatoes are actually native to the southern hemisphere, specifically South America. Countries such as Colombia, Ecuador, Peru, Chile and Bolivia are thought to be where the tomato originated. Although we often see tomatoes the size of apple today, historically cherry tomatoes were the first cultivated varieties. Tomatoes provide many health benefits, whether you cook them or not.

The health benefits of Tomatoes can be attributed to the rich source of Nutrients and Vitamins found in Tomatoes. Tomatoes contain an impressive amount of Vitamin A, Vitamin C, and Vitamin K, as well as significant amounts of Vitamin B6, Folate, and Thiamine. Tomatoes are also a good source of Potassium, Manganese, Magnesium, Phosphorus and Copper. Tomatoes have dietary Fibre and Protein. Tomatoes contain key Carotenoids such as Lycopene and Lutein that contribute to health benefits.

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Tomatoes are an excellent source of vitamin C and other antioxidants. With these components, tomatoes can help combat the formation of free radicals which are known to cause cancer.

Blood Pressure :

Maintaining a low sodium intake & increasing Pottasium intake helps to maintain healthy blood pressure.

Healthy Heart :

The Fiber, Potassium, Vitamin C, and Choline content in tomatoes support heart health and thus helps in reducing Heart diseases.

Lowers Cholesterol :

Regular consumption of Tomatoes or Tomato Juice decreases the levels of LDL cholesterol and triglycerides in the blood.

Lowers Hypertension :

The impressive amount of Potassium in Tomatoes reduces the tension in blood vessels and arteries, helps in increasing blood circulation and lowering the stress on the heart by eliminating hypertension.

Diabetics :

Tomatoes help to decrease lipid peroxidation, so it has found to be a protective food for people with type 2 diabetes.

Constipation:

Eating foods that are high in water content and fibre, such as tomatoes help in hydrating the body and supports normal bowel movements. Tomatoes are described as a laxative fruit.

Prevent Gall Bladder Stones :

Tomato is a good source of vitamin C and may also help in providing relief from gall bladder stones.

Eye Health:

Tomatoes are a rich source of Lycopene, Lutein, and Beta-carotene. These are powerful antioxidants that protect the eyes and improves your vision.

Skin:

Tomatoes are a rich source of Vitamin C which helps in the production of Collagen in the body. Vitamin C is a powerful antioxidant too. This helps maintain healthy skin.

Pregnancy:

Tomatoes are rich in Folates. Adequate Folate intake is essential before and during pregnancy.

Counter the effect of Smoking :

The Coumaric Acid and Chlorogenic Acid, in tomatoes, fight against Nitrosamines, which are the main Carcinogens found in Cigarettes. The presence of Vitamin A in high quantities has shown to reduce the effects of Carcinogens.

RECIPES WITH TOMATOES

There are different varieties of Tomatoes and it comes in various sizes. Tomatoes can easily be converted into various dishes and it can be prepared in different ways. It easily fits into the dishes imparting the taste the flavour. Raw Tomatoes, Stewed Tomatoes, Tomato Soup, Tomato Juice, Stuffed Tomatoes, In Salads, Omelettes, Ketchup/Sauces and Purees/Pastes. Lets Indianize Tomatoes by converting it into Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc., Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis. For yet another delicacy try making Tomato Dosa(Indian Pancakes).

For more RECIPES WITH TOMATOES, Click here...

Here are some easy ways to increase the nutritional value by incorporating more Tomatoes in your daily diet using the following tips:

Make fresh Tomato Juice or convert it into wonderful Cocktails/Mocktails.
Dip grape or cherry tomatoes in hummus or plain yoghurt dip and consume them as a side or a snack.
Add diced, canned tomatoes to homemade or jarred marinara sauces when making pasta.
Used canned, diced, or stewed tomatoes in soups.
Eat a piece of toast with Tomato Slices and Salad Leaves.
Make a quick Salsa with diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime.
Dice fresh tomatoes and add them to rice and beans, quesadillas, or tacos.
Add them to Omelets or scrambles for breakfast.
Add a few slices of fresh Tomatoes in your Sandwich/Wrap.
Top Pizzas/Baguette slices with freshly sliced tomatoes and sliced mozzarella with balsamic vinegar, and top with chopped basil.
Make a bruschetta as an appetizer.
Lets Indianize the use of Tomatoes by making Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc.,
Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis.
For yet another delicacy try making Tomato Dosa(Indian Pancakes).

_______________________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc., This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife. She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes. She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately. I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time. And it is very true... I usually combine this up with Idli/Dosa and my husband loves this Curry.
Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.

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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

INGREDIENTS:

To Saute & Grind :

Oil - 2 Tbspn
Roasted Gram Dhal(Pottukadalai) - 1 Tbspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Fennel Seeds - 1/2 Tspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Coriander Seeds - 11/2 Tspn
Onions - 1 Nos. (Medium Sized)
Tomatoes - 3 Nos. (Medium Sized)
Turmeric Powder - 1/2 Tspn
Tamarind Paste - 1/2 Tspn
Coconut -1/4 Cup
Salt - To Taste

For Tempering :

Oil - 1 Tspn
Fennel Seeds - 1/4 Tspn
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few

METHOD:

To Saute & Grind :

Heat Oil in a Pan, splutter Roasted Gram Dhal, Dry Chillies and Curry Leaves.
Add Fennel Seeds, Cumin, Peppercorns and Coriander Seeds to the above and give a quick stir.
Fry this on a very low flame until aromatic.
Saute finely chopped Onions until it turns translucent on a low flame.
Add finely chopped Tomatoes along with Turmeric Powder and a dash of Salt.
Cook this on a low flame until Tomatoes turn soft and cooked.
Add Tamarind Paste to the above and mix well.
Add freshly grated Coconut and fry this along with the above ingredients on a low flame for few more minutes.
Switch off the flame and allow the ingredients to cool.
Transfer the ingredients into a Mixer/Grinder and grind it into a smooth Paste.
Sprinkle some water while grinding.

For Kongu Thakkali Kuzhambu :

Heat Oil in a Pan, splutter the Fennel Seeds & Curry Leaves on a very low flame.
Pour in the ground Masala along with 1/2 a cup of Water.
Boil the Thakkali Kuzhambu on a low flame for few minutes or until the raw flavour goes.
Adjust the consistency of the Thakkali Kuzhambu.
Switch off the flame and garnish Kongu Thakkali Kuzhambu with finely chopped Coriander Leaves.
Serve Kongu Thakkali Kuzhambu hot with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc.,
Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.

NOTES :

Adjust the number of Dry Chillies to suit your spice level.
The Tomatoes I get here are not very sour, so I have used 1/2 Tspn of Tamarind paste in this recipe.
If you are using Local Tomatoes(Naattu Thakkali), adjust the amount of tamarind accordingly.
I have used Gingelly Oil/Sesame Oil to prepare Kongu Thakkali Kuzhambu.
Any other vegetable oil can also be used for the recipe.

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour. Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney. I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Health benefits of coriander leaves:

Coriander helps to induce digestion & improves bowel movement.
It also promotes Liver function.
Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease.
Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
Coriander contains anti-inflammatory properties too.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

Cut off the roots, clean & wash the Coriander Leaves.
Allow it to drain in a colander.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Slit the Green Chillies, add it along with the above ingredients and saute for a while.
Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for few minutes.
Do not allow the ingredients to burn or the leaves change colour.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with rice too.

NOTES:

Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
Can substitute Green Chillies with Dry Red Chillies.
Adjust the number of Chillies to suit your spice level.
I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
Can add more Coconut if preferred.
Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the Coriander Leaves just fry until the leaves wilt.
Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.

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HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

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