MUNTHIRI THAKKALI CHARU

MUNTHIRI THAKKALI CHARU

This is the name of the dish as said by the chef who cooked this dish in a TV cooking show.   This can be said in English as “Cashew-tomato-gravy”.  In my preparation it has come out like a chutney, however, you can add more water while grinding to reach your required consistency.  This is a superb side dish for any tiffin item…idly, dosa, upma, pongal, etc.,

mun-thak-1 mun-thak-2 mun-thak-3 mun-thak-4 mun-thak-5

ITEMS REQUIRED:

Cooking oil                          1 tbsp

Cashew                                 10 to 12

Tomato                                 3

Coconut-scrapped           1 small cup

Garlic clove                        3 to 4

Ginger                                  1 inch piece

Salt                                         as required

Chilli powder                     1 spoon

Turmeric powder             ¼ spoon

For tempering:

Cooking oil                          1 spoon

Mustard                                little

Jeera                                       little

METHOD:

  • Wash and cut tomatoes.

  • Wash and chop ginger.

  • Make garlic cloves ready.

  • Heat 1 tbsp of oil, add ginger, then garlic and sauté for a minute.

  • Add cashews, fry to golden.

  • Add tomato and scrapped coconut.

  • Add turmeric powder, chilly powder and salt.

  • Mix well, sprinkle water and close with lid, lower the flame.

  • Let it cook together for 2 minutes.

  • Switch off burner, transfer contents to a broad bowl.

  • Once warm, grind to a fine paste, adding water to reach your required consistency.

  • Transfer to a bowl.

  • Do tempering and enjoy with any tiffin.

 

 

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