Tomato Allam Nuvvula Pachadi / Tomato Thokku( Tomato chutney with ginger and sesame seeds )
Ginger has an earthy taste that raises the flavor quotient of many(Indian) dishes. Ginger had been proved to be effective in reducing cold, flu and headaches. It is compared to work as effective as aspirin in thinning the blood. Dried ginger with salt( we used to call Bhavana Allam) aids in digestion too. Ginger is being used for ages for its medicinal values.
Coming to the Tomato Allam(Ginger) Nuvvula(Sesame seeds ) chutney, its my husbands one and only favorite chutney he likes to eat with rice. It has been passed down to me from my MIL. Adding sesame seeds and ginger to this chutney add an unique flavor to the basic tomato chutney. For this chutney you need to make sesame seeds spice powder first!
To prepare Sesame Seeds Spice Powder( Nuvvula Daniyala Karam ), you need:
1 cup sesame seeds
1/4 cup coriander seeds
1 tbsp cumin seeds
6-8 red chillies
In a pan or kadai take a dab of oil and saute sesame seeds, coriander seeds and red chillies. Remove from pan and cool once the sesame seeds turn to golden hue. In a spice jar or blender powder the toasted seeds and store it in an airtight container. You can use this spice powder in tomato chutney, spinach chutney and ridgegourd chutney.
To prepare Tomato Ginger Chutney, you need
6 ripened tomatoes
1 inch ginger root
2-3 cloves garlic
1/2 small onion
2-3 green chillies( optional for even spicier chutney )
3 stalks of coriander aka cilantro
10 curry leaves
3 tbsp oil
2-3 tbsp of the above prepared sesame powder
Method of preparation:
Peel ginger and chop onions and tomatoes
In a kadai or frying pan, heat oil and add curry leaves, onions, ginger, garlic and tomatoes
Fry until the tomatoes are cooked and soft
Once cooled, in a blender grind the sauteed tomato paste along with the sesame powder and cilantro
Normally you dont need water to blend, you can add a little if you want though
Adjust salt and spice powder to taste
Serve this tomato chutney with ginger and sesame seeds along with hot ghee rice , dosa, idli, chapathi or roti. This stays good in the refrigerator for upto 3 days. This is my entry for Think Spice: Ginger event!
Other posts by KALVA
