Thakaali/Tomato gotsu

This recipe serves 3.

Ingredients:

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• Tomatoes - 5 medium(preferably country variety)
• Gingelly oil - 2 teaspoon
• Mustard seeds - 1 teaspoon
• Red chilli - 1
• curry leaves - 2 sprigs
• asafoetida - a pinch
• Turmeric powder - a pinch
• Jaggery - a ball of dia,0.5 cm
• Sambar powder - 1.5 teaspoon
• Fenugreek powder - 1/2 teaspoon(dry roast methi to dark brown color and grind)
• Salt - to taste
• Green chillies - 2 to 3

Method:

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• Grind the tomatoes and green chillies together in a mixer.
• Heat oil in kadai,add asafoetida,curry leaves,red chilli and mustard seeds.
• When it splutters,add the tomato puree,turmeric powder,jaggery,salt,sambar powder,fenugreek powder and 1/2 glass of water.
• Allow it boil and cook till raw smell goes off.
• Adjust the consistency with water.Do not make it very thick.

Serve with upma kozhakatai/arisi upma or venpongal.

Menthya Puli

I got this recipe from my sister's mother in law and it was too good with molagootal and also with plain rice and papad.

Ingredients:

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• Tamarind juice - extracted from a ball of dia,3.5cm
• Salt - to taste
• Turmeric powder - a pinch
• Jaggery, - 1 lemon sized ball
• Red chilli - 5
• Vendhayam - 1.5 tablespoon
• Rice - 2 tablespoon
• Gingelly oil - 1 tablespoon
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Mustard seeds - 1 teaspoon
• asafoetida - 1/2 tsp
• green chillies,slit open - 2 to 3

Method:

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• Dry roast rice,fenugreek seeds and red chillies to dark brown.Set aside to cool and grind to a less coarse powder.
• Heat oil in a thick bottom kadai,add mustard seeds and asafoetida.
• When mustard splutters,add chana dal and Urad dal and saute till they turn brown.
• Add tamarind juice,turmeric powder,jaggery,salt and allow to boil.
• When it starts to boil,add green chillies and ground powder.
• Stir till you get a thick gravy.

Serve hot with molagootal and rice/Idly or dosa.