This is a very simple recipe. I learnt it from my mil. Goes well with adai and pidi kozhukattai. You will love this.
Grated syrup jaggery ( Paagu Vellam ) – 2 cups
Water – enough to cover the jaggery
Dry ginger powder – 2 pinches
Heat a pan. Add the grated jaggery and enough water to cover the jaggery. Boil till the jaggery dissolves. Strain the jaggery syrup into a pan. Boil on sim flame till the jaggery syrup thickens. The consistency of the syrup has to be thick like the dosa batter. Transfer to a stainless steel container. Chill it. Leave it in the fridge. Stays good for a week.
Chef ‘s Tips
- Use good coloured jaggery .
- The use of ginger powder will take care of the throat. You will not have kich kich in the throat.
Thakaali ( tomato ) Urugai
Thakaali Urugai, is a very good accompaniment to Upma, Idli, Dosa, Roti and plain rice. Choose nice bright red tomatoes. We make it often at home. Can store in the fridge for 2 days.
Chopped tomatoes – 2 cups
Turmeric powder – 1/4 teaspoon
Chilli powder – 1 teaspoon ( I used Kashmiri chilli powder)
Asafoetida powder – 1/2 teaspoon
Salt to taste
Sugar- 1 teaspoon
Water – 1/2 cup
Oil – 2tablespoons
Mustard seeds – 1 teaspoon
Cumin seeds( jeera ) – 1/2 teaspoon
Finely chopped curry and green coriander leaves – little
Heat a pan. Season . Add the tomatoes. Keep the stove on medium flame. Add salt, sugar, and all the spice powders.Mix well. Add 1/2 cup water. Cover and cook for 5 minutes. Mash little. Cook till little thick. Switch off the stove. Garnish and serve hot.
1) Use nice red tomatoes to give a bright red colour.
2) If you want little extra sweetness add little extra sugar.