Thakkali Ulli Chammanthi is a spicy, mildly sweet, great side dish for Idli, especially Rava Idli and Dosa. Freshly prepared Red Chilli Red Chutney in combination with a hot flavorful pot of sambar and steamed idlis make a complete satisfying breakfast. There is something really mesmerizing with this combination of sambar with red chilli red chutney. This chutney does require a little bit of frying and roasting but it’s more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other. TomatoOnion Chutney is simply superb and awesome and the chutney can be prepared in a hurry when time is short. Tomatoes are nutritious and healthy. Enjoy your favorite lip smacking Red Chilli Red Chutney..
For preparing Thakkali Ulli Chammanthi, first heat some Oil in a Cheenachatti/Frying Pan and add Red Chilli, Red/Bengal Gram, some Curry leaves, Asafoetida and Black Gram into this hot Oil and roast these ingredients well.
When colour of these ingredients turns into golden, put off the stove and allow to cool the ingredients for some time and then grind it in a Mixer/Grinding stone, along with required quantity of Salt, without adding Water.
Heat some Oil in a Cheenachatti/Frying pan and burst the Mustard seeds in this hot oil and also fry some Red Chilli pieces and Curry leaves and add them into the Chammanthi.
Thakkaali (Tomato), Ulli (Savala/Shallots) Chammanthi is ready. This Chammanthi can serve with Idly/Dosa/Uppuma etc.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.