Chettinad Malli Thokku/Coriander Pickled Chutney

Malli Thokku/Coriander pickled chutney is my mother’s special Recipe, very popular in Chettinad.  It’s an all time favorite for all of us.  It goes very well with Idli, Dosa, Uthappam and Curd Rice.  It’s best suited for travel, either taken with Idli or Curd Rice. (Rice with Yoghurt)

Malli thokku stays fresh in room temperature for about 2 to 3 days, after which you have to refrigerate.  For that, you have to cook the ground chutney in low heat for 15 to 20 minutes in low heat, until all the water content evaporates.

Ingredients:

Malli Thazhai/Fresh Coriander leaves – 2 to 3 large bunches

Chinna Vengayam/Small Onion/Shallots – 25 to 30

Vellapoondu/Garlic Cloves – 15 to 20

Green Chilli – 15 to 20

Puli/Tamarind Pulp – lemon sized ball/1 tbsp.

Salt – to taste.

Tempering Ingredients:

Kadugu/Mustard Seeds – ½ tsp.

Perungayam/Asafetida – 1/2 tsp.

Oil – 2 t0 3 tbsp.

Ground paste!

All the water content evaporated..

  

Method:

Rinse the Coriander leaves/Malli thazhai thoroughly and chop roughly.  Peel small and onion and garlic.  In a pan/Kadai pour 2 tsp. oil; add Kadugu/Mustard seeds and Perungayam/Asafetida roast well.  Add small Onion and garlic cloves, sauté for few minutes until golden brown. Toss the green chillies and coriander leaves/malli thazhai.  Add salt and cook for few more minutes.  Allow it to cool, before you grind it to a fine paste.

In a pan/Kadai, add 2 to 3 tbsp. of oil and gently transfer the ground paste, cook in high heat for 2 to 3 minutes, keep stirring. Then reduce the flame and cook in low heat for 15 to 20 minutes. 

Delicious Malli Thokku/Coriander Pickled Chutney is ready.

With Idlis!

Nonya Achar/Fresh Vegetable Pickle

 

Nonya Achar

 

 

Nonya Achar is a popular Condiment in Singapore/Malaysian Restaurants and homes.

For me, this is more a Vegetable salad than a pickle.  Since it’s a mixture of fresh vegetables, it can be consumed more (without guilt feeling) than the other highly salted and spicy pickles.

 

Ingredients:

Ingredients for Nonya Achar

 

Carrot – 1 (sliced into match-stick size)

Cucumber – 1 (sliced into match-stick size)

(Usually with skin, however I’ve peeled)

Lemon juice – 1 tbsp.  (Or)

Vinegar – 1 tbsp.

Roasted White Sesame seeds – 2 tsp.

Crushed Red Chillies – 1 tsp. (soaked in warm water)

Finely chopped Garlic – 2 pods

Grated ginger – ½ tsp.


Turmeric root crushed into paste  -  1/2 tsp. (or) 

Turmeric Powder - 1/4 tsp.

Shallots/Small onions – 5 (optional)

Olive Oil – 1 tsp.

Salt - to taste


Sugar - 2 tsp.

 

Method:

Crush the ginger and garlic in mortar and pestle lightly, combine the vegetables, chilli and lemon juice. (I always prefer fresh lime juice) Toss in salt, sugar, sesame seeds and Olive oil, relish with rice.

If you like, you can add Radish, and Cabbage, esp. the purple one. For a tangy taste, you can add raw mango and/or pineapple.

Sweet, sour and spicy Vegetable delight




 

 

Nellikkai Urukaai/Amla/Gooseberry Pickle

Gooseberry/Amla Pickle/Nellikkai Urukaai!

Gooseberry is a powerful anti-oxidant and is rich in Vitamin C; it’s a most important ingredient in many Ayurvedic medicines. It has immense health benefits.  We should find more ways of consuming Gooseberry.  Gooseberry pickle is very much palatable, thus making it easier to include in our menu.

Ingredients:

Nellikkai/Amla/Gooseberry - 6

Red Chilli Powder - 2 tsp.

Turmeric Powder - 1/2 tsp.

Salt - to taste

Gingelly oil - 2 tsp. (final touch)






Steam Cooked Nellikkai/Gooseberry

Tempering:

Mustard Seeds - 1/4 tsp.

Perungayam/Asafoetida/Hing - 1/4 tsp.

Oil - 2 tsp.

Curry Leaves - few



Method:

Take Nellikkai/Gooseberry in a bowl and Steam cook in an idli pot or any other steaming mode. Alternatively you can add little water and microwave for few minutes, until it becomes soft & tender. Cut into wedges, toss in the chilli powder, turmeric and salt. Do the tempering with mustard, Asafoetida and curry leaves. Let the Asafoetida/Perungayam roast well, and then add the nellikkai/gooseberry. Dribble Gingelly oil over it.


Serve with Curd Rice/Thayir Sadham.