Tomato Chetney

Southindian Style
Cut 2 big ripe tomatoes, 1 smallbunch corriender leaves, 1 big onion ,5 green chillies. Heat a kadai and saute onion cut into small slices, tomatoes,greenchilies and finally corriender leaves washed and cleaned. Allow it to cool and add 1 teaspoon salt. Grind it in a mixer. You can have it as an accompliment to idly,dosa, and pongal. Heat 1 teaspoon oil and add mustard seeds allow it to splutter and add the ground paste. cook in slim fire and mix it throughly till it reaches the jam consistency. Cool and store it an airtight container, refrigerate. Tastes well as a side dish for curd rice and other variety rice. can mix with steamed rice and have it as a tomato rice with potato chips

Recipe column- Thakkali masiyal

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Recipe column- Thayir pachidi

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Recipe column- pachadi

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Recipe column-Vendaikai pachadi

Vendaikai Masiyal, Vendaikai Pachadi

Cook 1 cup of toor dal in a pressure cooker

Heat up a Kadai and fry 15 ladiesfingers cut into small pieces in a little oil.

Add this to the dal. Add a pinch of turmeric powder,hing and 1 teaspoon of coriender powder.

Split 2 green chilies vertically and add it.

Allow it to boil and add 1 teaspoon of tarmarind paste.

Add 1 teaspoon oil and allow mustard seeds to splitter and add 1/4 teaspoon of fenugreek / methi seeds, 3 red chilies and few curry leaves.

When it turns light brown in colour pour it into the boiling dal.

Add salt and mix well

Garnish with corriender leaves.

Taste this with rice.

Recipe column- Masiyal dal

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Recipe column- keerai masiyal

Keerai Msiyal
Clean the greens like spinach or any other green leaves of your choice and finely chop it.Cook 1 cup of toor dal.Add 1 teaspoon of gramdal,1/4 teaspoon of methi/fenugreek seed powder ,1/2 teaspoon corriender seeds powder, 1/2 teaspoon of cummin, A pinch of turmeric powder, A pinch of hing, 3 redchillies and if you need more spice add 2 green chillies fry it for a while and Add 2 to 3 chopped tomatoes. Finally Add Greens and cooked Dal.Mix well and leave it in the slow flame for 2 minutes. If necessary add water.Garnish with Curry leaves and corriender leaves.Easy to cook Keerai Masiyal is ready to serve.
For melagai masiyal http://tamilvegnhealth.blogspot.com/2007/12/recipe-column_3689.html

Recipe column-Vendaikai thayir pachadi

A crispy, crunchy yet a smooth salad recipe
Ladies Finger / Vendaikai thayir pachadi
Wash and dry 10 nos of Ladies finger with a towel.
Cut it into small pieces.
Heat 1 table spoon oil in a kadai and fry the vegetable till it is crispy
Take a cup of thick and fresh curd (*not sour*) add salt and beat it with a spoon to mix well and smooth.
Add the fried vegetable
Heat up the kadai, allow mustard to splitter, and add 3 chilies sliced vertically,a pinch of asefotedia. Do not cut chilies into small pieces.
Pour this into the salad and mix well.
Top it up with some coriander leaves.
Do not prepare this earlier. Orelse you can fry the vegetable and keep it aside mix everything when you are ready to eat. Otherwise the cripness won’t be there and ladies finger when soft will not taste good.
It goes well with sambar rice, all mixed rice and with Roti.