If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

Print

Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

How to make Hotel Style Kaara Chutney

This hotel style kaara chutney or simply the spicy chutney is very easy to make chutney yet tastes very delicious.

In some hotels the color and texture of the chutney simple attracts us too much. And there is a saying that, we can eat more idli’s based on the taste of the chutney’s alone. One such chutney is this kaara chutney recipe. Today we see how to make the hotel style chutney.

For any kind of chutney, I always prefer the gingelly oil or the so called sesame oil. It is good for health and chutneys taste great with this oil compared to other oils.

If you love the chutney’s then do have a look at the below tempting chutney recipes.

• Kadala paruppu chutney
• spicy onion chutney
• Fried gram chutney with coconut
• Simple onion tomato chutney
• Peanut chutney

You can also check the full collection of the chutney recipes in my site.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Spicy Chutney

Now Lets see how to make the Hotel style kaara chutney with step by step instructions and a video for your easy understanding.

Print

Hotel style kaara chutney recipe

Hotel style kaara chutney recipe is an easy and spicy chutney recipe, which goes well with idli and dosa. If you have this chutney, you can not resist eating at least 6 hot hot idli’s.

Course chutney, Side Dish

Cuisine Indian, tamil nadu

Keyword hotel style kaara chutney, kaara chutney

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

0 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 50kcal

Author Akila

Ingredients

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 adjust as per your spice level (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp or kashmiri chilli – 1 or 2

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Instructions

To prepare the chutney

• For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.
• Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.
• Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder.
• Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.
• without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

• To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves.
• Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.
• Add the tempering to the chutney and mix well.
• Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Video

Notes

check the below notes

Ingredients to make the recipe

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 (adjust as per your spice level) (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp (or kashmiri chilli – 1 or 2)

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Step by step instructions for preparing the Hotel Style Kaara chutney recipe

Lets see the step by step procedure to make the kaara chutney recipe with pictures.

To prepare the chutney

For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.

Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.

Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder. This kashmiri chilli powder is added to give nice color to the chutney. If you have the kashmiri chilli itself, then you can add 1 or 2 in the above step itself. since I don’t have them in hand, I have added the powder.

Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.

without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves. If you want you can add one or two dry chilli. But as our chutney is spicy already, I have avoided adding the chilli here.

Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.

Add the tempering to the chutney and mix well.

Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Serve the Hotel style kaara chutney with hot idli’s or dosa.

Notes

1. Always use sesame oil or the gingelly oil for chutneys.
2. Adding the kashmiri chilli powder gives a nice red color to your chutney. But is purely optional only.
3. Adjust the chillies as per your spice level.

The post Hotel style kaara chutney | Chutney recipes appeared first on Learning-to-cook.

Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney can be made in two ways. One with tomato and without tomato. Here I have shown the one without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help. You can adjust the consistency of this chutney as your wish ans either way it tastes too good. There is also another quick variety of garlic chutney that too doesnt require any vegetables other than garlic and I will post that recipe soon.

When I started preparing this chutney, I am out of my tomatoes and to compensate, added tamarind. Also here, I have added tamarind pulp instead of whole tamarind. This chutney turned out really awesome and I can bet you, you will definitely have 2 or more idlis if this kadalai paruppu chutney | Chana dal chutey is your side dish.

We South Indians always love to have our idli or dosa with chutneys and so we try different varieties of chutneys. Below are some of my chutney recipes, you can find in this site.

• Spicy Onion Chutney
• Onion Tomato Chutney
• Varamilagai Chutney
• Coriander Chutney
• Coconut Chutney
• Pottukadalai Chutney without coconut
• Ground nut Chutney
• Mint Chutney ( pudhina thuvayal )

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable Recipe of Kadalai Paruppu Chutney | Chana Dal Chutey

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Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney is an easy chutney which goes well with hot idlis, dosa, oothappam etc. It can be made in two ways. One with tomato and without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help.

Course Side Dish

Cuisine South Indian

Keyword Bengal gram chutney, chana dal Chutey, kadalai paruppu chutney

Cook Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10 adjsut according to your spice level
• Garlic – 3 if using small, add 6 to 8
• Tamarind water – 1/2 cup from small gooseberry size tamarind
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Instructions

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

• In a pan or kadai, add oil.
• When oil is hot, add kadalai paruppu.
• Saute lightly.
• Add dried chilli and garlic.
• Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.
• Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.
• Add asafoetida.
• Once the tamarind water becomes thick ( almost half its quantity ).
• transfer the content to mixer grinder or food processor.
• To this, add the coconut and required salt.
• Add required water and grind to a smooth paste.
• Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

• In a small kadai, add 2 tbsp oil.
• When oil is hot, add the mustard seeds. When they splutter, add the urud dal.
• Add curry leaves.
• Fry til dal becomes light brown and add this temperings to the chutney.
• Mix this tempering
• Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

Check the below notes 

Step by step instructions for Kadalai Paruppu Chutney | Chana dal Chutey

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10, adjsut according to your spice level
• Garlic – 3, if using small, add 6 to 8
• Tamarind pulp / tamarind water – 1/2 cup (taken from small gooseberry sized tamarind)
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

In a pan or kadai, add oil.

When oil is hot, add kadalai paruppu.

Saute lightly.

Add dried chilli and garlic.

Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.

Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.

Add asafoetida.

Once the tamarind water becomes thick ( almost half its quantity ).

transfer the content to mixer grinder or food processor.

To this, add the coconut and required salt.

Add required water and grind to a smooth paste.

Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

In a small kadai, add 2 tbsp oil.

When oil is hot, add the mustard seeds. When they splutter, add the urud dal.

Add curry leaves.

Fry til dal becomes light brown and add this temperings to the chutney.

Mix this tempering

Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

• I am adding the tamarind water here, so that ingredients gets soaked well and easy to grind without any tamarind remainings. You can either add directly while grinding or add a piece to dal while sauting.
• Also you can replace tamarind with tangy tomatoes (naatu thakkali).
• Prepare tempering with Nallennai always.

The post Kadalai Paruppu Chutney | Chana Dal Chutney appeared first on Learning-to-cook.

Tomato thokku is one of my favorite thokku from my childhood days till now. After the preparation I used to take a spoon and lick it always and my Mom used to scold me for that. This can be eaten with any kind of main dishes like Dosa, Idli, chappathi or even with rice or curd rice. I have a post already with Thakkali Thokku with different preparation style. Try this and let me know your comments.

How to make Thakkali Thokku

Preparation time: 15 min | Cook Time: 35 min | Yields: 350gms

Recipe Category: Sidedish | Recipe Cuisine: South Indian

 

Ingredients 

Ripe tomatoes – 1 kg

Dry red chillies – 7 to 8 (adjust according to spiciness of chillies)

Mustard seeds – 1/5 tsp

Fenugreek seeds – 2 tsp

Chilli powder – 2 tsp

Turmeric powder – 1/2 tsp

Salt as per taste

Gingelly Oil – 6 tbsp

Jaggery – 1.5 tbsp

Curry leaves – 2 springs

Asafoetida – 1/4 tsp

Method

1. Take the tomatoes and wash them.

2. Cut then into small pieces as shown below. 

3. Fry the chilli till light brown or until they become crispy. ( When you try to break the chilli, it should break the chilli, it should break easily ). Keep it aside. 

4. Fry the fenugreek seeds till light brown.  If you smash it with a spoon it should break immediately.

5. Using a food processor powder the red chillies and fenugreek seeds. Keep it aside. 

6. In a pan or kadai, add the oil. When it is hit, add the mustard. When the mustard splutters, add the curry leaves together with asafoetida. 

7. Add the chopped tomatoes. Start cooking them without adding any water. 

8. When they are half cooked, add the chilli powder, turmeric powder and salt. 

9. When the tomatoes are cooked nicely, add the powder which we made. Add 1 tsp first and after 5 min, check for the taste. If it is not bitter, add some more. 

10. Add the jaggery at this stage. This step is optional but thokku will taste great when you add jaggery.

11. Keep on sauting the tomatoes, till oil oozes out. 

12. Switch off the stove and transfer the content to an air tight container. 

Notes:

1. Adding jaggery increases the taste and if suppose your thokku is but spicy or bitter, it equalizes it.

2. Jaggery can be relaxed by sugar.

3. I sometimes dry fry 1/4 tsp mustard seeds and grind along with chili and fenugreek mixture. You can try, if you want. 

4. If your tomatoes are not tangy enough, you can add tamarind pulp as per the taste. 

5. Always use dry spoon to take the thokku. 

6. This can be kept for a month in fridge, if properly stored. 

7. Try to use gingelly oil ( nallennai), for better taste. 

Tags: Thakkali thokku, Thakkali oorugai, Tomato thokku, Thakali thokku, how to make Tomato thokku, how to make Thakkali thokku, side dish for idli

The post Thakkali Thokku | How to make Tomato Thokku | Side dish for Idli appeared first on Learning-to-cook.

We always tend to forget to post some recipes, which we do it most often, thinking that, it is not of much importance. Such a kind of recipe is Pottukadalai chutney recipe / Fried Gram dal Chutney. I prepared this last Saturday and had it for the breakfast, suddenly, I remembered that I have not posted this recipe. So the next day, I prepared it again and clicked it. It may sound very simple but, you believe it or not, in my early stages after marriage, I do not know how to cook this Pottukadalai chutney. This chutney is my hubby’s favorite and he used to cook it for me during weekend. The second chutney, I learnt in my cooking life. First being the tomato chutney and third, ground nut chutney.

Pottukadalai chutney Recipe/Roasted gram chutney

Preparation time: 10 min | Cook Time: 05 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

• Pottukadai / Fried gram dal – 1 cup
• Coconut grated – 1/4 cup
• Green chillies – 3
• Salt – as per taste
• Water – 1/2 cup ( or adjust accordingly)

To temper

• Oil – 1 tsp
• Mustard seeds – a pinch
• Urud dal / Black gram – 1/4 tsp
• Curry leaves – 5 to 6
• Dry chilli – 1
• Asafoetida – 1 pinch

Method
1. Take 1 cup of Pottukadalai and slightly dry roast it for just a minute. Take a food processor and add the pottukadalai, salt and green chilli and water and grind to a paste.

2. Now add the grated coconut and grind again to a coarse paste. Transfer the content to a bowl.

3. In a kadai, add oil and when hot, add the ingredients under the To Temper, one by one and fry a min. When they are slight brown, switch off the stove and add this temper to the chutney. Mix and serve it .

4. Goes very well with Idli, Dosa or Pongal etc.

Notes:

1. If you prefer the tamarind taste, you can add a little piece and grind together.

2. Also you can increase or decrease the quantity of coconut according to your taste. But I feel, if coconut quantity is increased, the gram taste decreases. So I added the quantity, which is required for our family. 

3. Adding the dried red chilli is purely optional. 

4. You can also adjust the water quantity to make the chutney thick or as per your taste.

You can also check the below chutneys
Groundnut chutney
Mint coriander yogurt chutney
Tomato Chatni

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The post Pottukadalai Chutney | Fried gram dal chutney | Chutney Recipes – How to make Potukadalai Chutney for Idli or dosa appeared first on Learning-to-cook.

Groundnut chutney or peanut chutney is one of my favorite chutney, which we used to prepare once a week. Some people add coconut to this chutney, while grinding, but I think, that gives little coconut taste. So I did not add and I can say, this is pure groundnut chutney. This is very simple to do with in 10 min. The below version, I learnt from my mom. Now to the recipe…

How to make Groundnut chutney / Peanut chutney

Preparation time: 10 min | Cook Time: 5 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Groundnut / Peanuts – 1 cup
• Red chillies – 4
• Coriander – few
• Curry leaves – 15 – (few for grinding and few for frying)
• Urud dal – 1 tsp
• Mustard seeds – 1/4 tsp
• Salt – 1/2 tsp ( or as per taste )
• Oil – 1 tsp
• Water – 1/2 cup

Method
1. Take 1 cup of groundnut and dry fry in a wok/kadai/pan in medium heat.

2. Take care not to burn the groundnut. Check if the groundnut skin has become little dark as shown in the below picture. ( Some people may remove the skin at this stage, but my mother, used to say, it is also healthier. So I did not remove the skin).
3. Transfer the content to the mixer grinder.

4.To this add the red chillies, coriander, curry leaves (5), salt.
5. Add water and grind to a paste.

6. In another kadai/wok, add the oil and when hot mustard seeds, urud dal and when they are slight brown, add in the curry leaves and fry for a minute. Mix this thalippu, to the prepared chutney/paste.

7. Serve it with idili or dosa or pongal. Even can be mixed with white rice and eat.

Notes:
1. You may skip adding the curry leaves while grinding. But I prefer grinding, as my kids, through the curry leaves away from the chutney.
2. As I said, before, grinding the groundnuts, you can cool it down after frying and remove the skin, just by rubbing in hands, if you do not want the skin. Its purely an option.
3. While grinding, you can add 1 or 2 tsp grated coconut to enhance the taste.
4. You can add little tamarind, if you like tangy taste.
5. Red chillies can be replaced by green chillies also.

The post Groundnut Chutney | Chutney Recipes – How to make Groundnut Chutney appeared first on Learning-to-cook.