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.,

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.