Thakkali kuzhambu

Ingredients:

Ripe Tomatoes (as required)
Shallots (I used close to 10 shallots (small onion)... But it's optional)
Green chillies (as required,  I used 5 big ones for 4 people)
Sambar podi (this is home prepared without turmeric)
Salt (as required)
Cocunut milk extract - 1 small cup (u can add or reduce based on your taste)
Kothamalli (for garnish)

Preliminary Steps:

1. Take few ripe tomatoes (I took 7 big ones to serve 4 people)

2. Take water enough to immerse the tomatoes, and boil it, at boiling stage switch off the flame and soak the tomatoes in the water and let it be for 2 minutes... Then remove and peel the skin.

3. Now mash the tomatoes well with your hand to get puree consistency for kuzhambu

Preparation Steps:
1. Take a kadai, add 1 teaspoon organic oil (I used coconut oil)
2. Add Half teaspoon kadugu
3. When it sputters, add half spoon jeera and a pinch of vendayam, a sprig of curry leaves
4. Now add green chillies and saute..
5. Add onions and saute till golden brown
6. Now add tomato puree, half spoon sambar podi (use as per your taste), half cup water and let boil for ten minutes in medium flame or until desired thick consistency is reached.
7. Lastly add coconut milk and salt, garnish with chopped Kothamalli...

Super tangy spicy tomato kuzhambu is ready... Goes well with rice, dosas and even rotis...

Raw Tomato Chutney (தக்காளிச் சட்டினி)

Ingredients:
Tomatoes (chopped)
Corainder Leaves (Kothamalli)
Green Chillies (As required)
Ginger (1 inch piece, peeled)
Coconut (grated)
Salt (prefer induppu)
Oil (prefer organic) - optional
Mustard Seeds (Kadugu) - optional

Preparation Steps:

1. Add chopped tomatoes, chopped Kothamalli, grated Ginger, grated Cocunut and salt and blend well in a mixer to smooth paste

2. If required, garnish with Mustard seeds (kadugu) spluttered in oil

Serve with some hot sathvik Tiffin! 

Tips Corner:

Here are a few tips to ensure a healthy and Sathvik vegan dish, when food becomes the medicine that heals the body.

Tomatoes, Kothamalli, Ginger & Cocunut in itself brings a lovely flavour and taste to the chutney. Green chillies and salt is more of a gratification for our taste buds, so use wisely and minimally if possible to help body enjoy the raw nature of the food

The garnishing with Mustard seeds (kadugu) is purely optional as raw food mixed with heated food reduces the true power of the raw food. So, if possible this step is best avoided as the chutney tastes great even without the tadka.