Happy Onam to all my readers!
Every year we plan for an Onam Sadya for lunch. This year we had to skip it for various reasons. The attire is also Kerala special and we do Pookolam on the entrance and in the lobby as well. Somehow all these were missed and to compensate our cook made puttu. Well, that was okay on many fronts as it's been ages since I made puttu.
Coming back to the weekend cooking post this week, I made this quick meal for the Saturday lunch. It included Chaaru, Potato Roast with Chintha Thokku Chutney
Chintha Thokku Chutney refers to the chutney made from the preserved tamarind pulp that has been ground along with the outer skin, with salt, turmeric, and preserved for a year. During the season, which happens to be the Summer, the fresh tamarind is taken and ground as such in huge pestle and mortar, with fenugreek powder, salt, and turmeric. It is then dried under the sun or in the shade just as they would do with pickles.
Then it is stored in airtight containers for a year, when it has to be cooked, they just take what's needed and make as chutneys, pulihora, and so many things
Athamma had made the batch she got home during this Summer and we made this chutney for the lunch
Chintha Thokku Chutney
For the Chintha Thokku
Fresh Raw tamarind
All the above are taken together and ground to a paste and stored. It is also dried in sun for a couple of weeks.
To make the Chutney
Chintha Thokku - 3/4 cup
Onion - 1 medium
Green chilies - 3 -4
Garlic - 3 cloves
Roasted peanut - 3 tbsp
Oil - 2 tsp
Mustard seeds 1/2 tsp
How to make the chutney
Take the thokku along with the rest of the ingredients and coarsely grind it.
Heat a pan with oil, temper with curry leaves, mustard. Now add the ground chutney and cook for a couple of mins.
Remove and serve with rice.
This simple meal joins the cooking weekend that I do with Vaishali and Champa.
Until I have something more interesting to share, enjoy!