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.,
Cooking oil 1 tbsp
Cashew 10 to 12
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
Cooking oil 1 spoon
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.