This is a semi dry chutney with just 4 ingredients: cilantro, red chilies, tamarind, urad dal. And salt, and hing. Pairs perfectly with idli, dosai, rice, anything you’d have a chutney to go with. It’s really neither a chutney nor a powder (podi) – it’s not a runny, watery paste like a chutney, nor is it completely dry like a podi. There is a little moisture from the cilantro, but it’s on the dry side. Simple to make, lasts in the refrigerator for about a month easily.
You say gongura and I say Andhra! It’s The king of Andhra cuisine. The one and only gongura pachchadi. This chutney made with the sour leaves of the roselle plant is an absolute favorite dish, and I’ve always thought the store bought one was too oily and oversalted. So this year, I got a couple of plants at a plant sale. And it’s doing extremely well in the Florida weather. I harvested about 8 cups of leaves today, and set to work making this yummy chutney. My husband and I had it for lunch with hot steaming rice, and a dollop of ghee. Heaven! I researched several recipes, and used the Guntur recipe, the way it’s made in Guntur in Andhra.
I am not sure what language thokku is in, most likely Telugu, but it refers to any fresh herb/vegetable pounded/ground to a paste with salt, tamarind and jaggery, and reduced in sesame oil. The key ingredients are tamarind, jaggery, and sesame oil. This recipe makes a thokku out of fresh green chilies and is dynamite!
Tired of the same old same old coconut, onion, or tomato chutneys? Here’s a refreshing multi-colored, vitamin rich, tangy low fat chutney for you! No need to grate or thaw coconut! Ready in about 20 minutes! Goes great with idli, dosai, pooris, rotis, rice, doubles as sandwich spread!
A simple chutney made out of lightly peeled ridge gourd. Ridge gourd is also known as peerkangai (Tamil), beerakaya (Telugu), heerakai (Kannada), turai/tori (Hindi). This chutney or thogayal/thuvaiyal as it’s called in Tamil is great with idli/dosa, and with rice.