Sunday, August 11, 2019

Carrot - Tamarind Tokku Chutney

Carrot - Tamarind Tokku Chutney is an quick and easy side dish. Tamarind Tokku  makes the chutney bit spicy and it goes well with plain rice and a spoon of ghee. I know When you read the above line your mouth starts watering. Thats the taste of this Carrot - Tamarind Tokku Chutney.


I got this Tamarind Tokku from Dharwad, our daughter in law Vidya's native is Dharwad and her Aunt Mala Aunty sends all the yummy pickles, chutneys and chutney pudis from Dharwad to vidya. 
I too get some portion of it and enjoy eating preparing these yummy preparations.
You must be knowing how the Tamarind Tokku is done.
Tamarind/Hunise hannu/puli / when it is still raw and green, it is plucked and removed the hard outer layer and then pounded with green chilly, salt, ingh. No moisture or water is added here. So the Tokku turns spicy and yummy. This spicy chutney goes well with curd rice or any other main dishes.
Since there is no water in it, chutney stays for long time.
I have used carrots, green chilly, tamarind tokku and coconut.
Let us see this simple Carrot - Tamarind Tokku Chutney recipe now :

Ingredients :

Carrots : 2 
Green chilly : 2
Tamarind Tokku : 1 Tablespoon
Coconut : 1 Cup
Salt : As required
Ingh /Asafoetida : A little 
Methi Seeds /Fenugrik seeds : 3 to 4 
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 

Method :

1. Wash and grate carrots and grate coconut.
2. Wash green chilly, Curry leaves and keep it aside.
3. Now keep a pan and put 1/2 teaspoon of oil. Add methi /fenugrik seeds and fry till it turn golden brown. 
4. Add curry leaves and green chilly and fry. Add grated carrots and fry for 2 to 3 minutes. 
5. Put off the fire and add grated coconut.
6.. Let it cool. Add tamarind tokku and grind all the fried ingredients together. (Carrots, green chilly, grated coconut mixture).


7. Add salt and churn for a minute. Shift the ready chutney to a serving bowl.
8. Season with coconut oil, mustard seeds, ingh and curry leaves. 
9. Add the seasoning to ready chutney and serve as one of the side dish.

Note : 

Frying green chilly adds to the taste and aroma. Use of green chilly is otpitonal. You can use any brand of cooking oil. Tamarind tokku adds to the taste.
Time : 10 Minutes
Serves : 2 to 3 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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