Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Thakkali chutney (kaara chutney) is a Tamilian speciality. Maybe other regions have variations of the same recipe, but my first taste of this fiery red, yummy accompaniment to hot idlis was at my paati's (grandmom) house at Salem.
Tomatoes - 2 big ones
Onions - 1 medium sized
Garlic - 2-3 cloves
Dry red chillies - 6 Nos (you can use red chillie powder instead, but use about 10gms. This is really spicy!)
Tamarind - 5 gms
Salt to taste
Curry leaves for seasoning
Chop tomatoes and onion. Peel garlic. Heat 2 teaspoons of oil in a skilet and fry the onions till translucent, add in the garlic and tomatoes. Keep frying till tomatoes mash in and the oil starts to seperate. Cool. Grind adding tamarind and salt. Season with fried curry leaves.
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