Recipe for Tomato Brinjal Chutney. Cut the brinjals into big pieces and boil it in water for 2 to 3 minutes. Remove from the water and cool it. Put it in a mixie and grind it coarsely.
One of our readers, Ms. Jayalakshmy Ramanathan, shared this recipe from her mother. I have shared this with our readers and thank Ms. Jayalakshmy for her contribution. The brinjal gojju goes well with Curd Rice. Also it can be served with “Rice Uppuma”, “Upma Kozhukattai” and even with idli/dosa.
Recipe for Quick Coriander Chutney. Thokku is normally solid and can be taken with curd rice/idli/dosa. However, for idli and dosa the chutney is preferred to be in semi-solid or free flowing state
“Kadambam” means mixture. This Kadamba Chutney can be prepared with different combinations using ingredients like tomato, onion, garlic, ginger, coriander leaves, curry leaves, mint leaves, coconut, dhals etc. Basic ingredients for the chutney are Chillies, tamarind and salt (உப்பு, புளி, மிளகாய்). To this we can add more suitable ingredients and […]