July 28, 2009

Mint Thogayal (chutney)

Posted in Chutney, pickle/condiments, sides at 11:56 am by kalpana



  1. Mint (pudina) – 3 1/2 cups
  2. Urad dal – 1/2 cup
  3. Garlic cloves – 3 to 4
  4. Ginger – 1/2 inch piece
  5. Green Chillies – 3
  6. Tomatoes – 2
  7. Curry leaves – 1 sprig
  8. Salt to taste
  9. Tamarind pulp – 2 teaspoons
  10. oil
  11. Mustard seeds – 1/2 teaspoon
  12. Red chillies – 2


  • Heat a teaspoon of oil in a pan.Toast the urad dal in a low flame.Take it out of heat when it turns golden brown and keep it aside.
  • Heat 3 tablespoons of oil in a pan. Add roughly chopped garlic,ginger,green chillies and saute them for a minute on medium heat.
  • Add the Mint leaves,curry leaves and saute them for few minutes.
  • Add the chopped tomatoes ,salt and saute until the tomatoes are done.
  • Grind the mint-tomato mixture,tamarind pulp, urad dal and grind them coarsely.
  • For tempering, heat oil in a pan.Add the mustard seeds.When it pops,add the redchillies and fry them.
  • Add it to the thogayal and mix well.
  • Serve it with rice ,idli or dosa.

February 29, 2008


Posted in pickle/condiments at 11:48 am by messycooks


I have always thought i liked mango pickle more than lemon pickle until i tried out my mom’s lemon pickle recipe.Needless to say, it goes well with anything.The list is endless from sambhar,curd rice,roti,upma to what not! This is my entry for JFI ! 🙂


  • Jumbo Lemons – 5-6 ( Approx. 13-14 indian lemons)
  • Whole Dried red Chillies – You may need about 3 tablespoons of ground dried red chillies
  • Asafoetida – 1/4 teaspoon
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds -1 teaspoon
  • Oil – 3/4 cup
  • Salt to taste ( I used about 1 tablespoon)


  1. Cut the lemons into chunks or wedges. Add salt and marinate for 5 days.
  2. Toast the fenugreek seeds in a tava.Do it a slow flame as it may burn easily.When you get nice aroma it’s time to take out of heat.
  3. Grind the raw dried redchillies and toasted fenugreek seeds using a mixer.Dont roast the dried red chillies.
  4. Heat oil in a pan.Add the mustard seeds. When it pops add asafoetida.
  5. Now add the chilli fenugreek powder and reduce the heat to low.
  6. Keep stirring the chilli powder in the oil for few seconds until the flavor of the raw chilli powder melds with the oil.
  7. Add the marinated lemon chunks to the pan and mix well.
  8. Check for seasoning and take it out heat.
  9. Store it in a sterlized tight glass container.