Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk


P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

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Tomato Dosa

This recipe was first introduced to me by my Chithi. She is a wonderful cook who keeps trying varieties. I have heard of many recipes of tomato dosa but I found no recipe matching this dosa’s taste. Come let’s make tangy red tomato dosa 🙂

Tomato Dosa

Ingredients:

  • Idly/Dosa Rice-1 cup
  • Whole white urad dhal-Handful
  • Red chilly-2
  • Tomato-3
  • Shallots-1/2 cup(chopped)
  • Salt-to taste
  • Oil-To cook

Procedure:

Wash and soak the rice,dhal and red chilly for a minimum of 3 hours.

Wash tomato thoroughly and finely chop them.

tomatodosa

Grind the soaked rice,urad dhal and red chilly without adding water.

When the rice is coarsely ground add the chopped tomatoes.

tomato dosa

When there are no coarse particles left,you can switch off the grinder/mixer and transfer it to bowl.

Add some water and make the batter slightly flowing.

Add chopped shallots and salt to the batter.

Heat dosa pan and spread the batter to make dosa.

tomatodosa

Close the dosa pan with a lid and steam cook dosa on first side.

Turn sides and cook the other side.

Repeat the same for the remaining batter.

tomatodosa


My Observations:

Serve it only hot.

The quantity of tomato depends upon your taste and sourness of tomato.

Adding “Naatu Thakkali” would enhance the taste of dosa.

Onion Chutney/Coconut chutney would be a great combination.

Making dosa immediately after grinding is preferred. If you would like sour taste,leave the batter for 2 hours before making dosa.

Water has to be added very carefully. Don’t make it runny as the dosa would stick to the pan.

The dosa has to be cooked with one side closed and then turned. Slow flame is advisable.

When you make this for babies less than 1 year,skip salt.