Quick Thakkali kosthu (Tomato gravy)

Quick Tomato Koshthu preparation time 20 mins
Tomato kosthu is something special in our native place. The term kosthu is used commonly in places like chidambaram, mayiladuthurai, etc. When compared to other chutneys this is bit special and will be cooked occasionally. Kosthu can be made using other vegetables also which I will publish in due course.

Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small strips of 1/2 inch)
Red chili - 2 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roasted and powdered 2 tbspn of coriander seed & 2 red chili
Salt to taste

Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion, tomato, turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Add the coriander & chili powder to the gravy and boil for few minutes.
If kosthu is thin add little bit of rice flour mixed with 1 tbspn of milk. It will become bit thick.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.

Note: If you want more spice you can also add chili powder.

Katharikai dhania poriyal (Brinjal & Coriander seed curry)

Katharikai dhania poriyal (Brinjal & Coriander seed curry) preparation time 15 to 20 mins
Violet color small brinjal is preferable to make below recipe. If you don't get this variety don't worry you can try with any brinjal. It will be very tasty when it is mixed with white rice along with little sesame oil (nalla ennai). Roasted papad can be taken along with this rice. You will love this taste. It will be good for lunch box, when i shared this rice with my office colleague they praised my mom. Brinjal will cook in few minutes so when rice is cooked you can pack for lunch box in no time.

Ingredients:-
Brinjal - 1/4 kg
Coriander seed - 3 tbsp
Red chili - 3 or 4
Sesame oil - 4 tbsp
Mustard seed - 1/4 tsp
Salt - to taste
Water - to sprinkle

Preparation method:-
Wash the brinjal and chop the brinjal to small cubes (put the chopped brinjal in bowl of water else it will become brown in colour).
Roast coriander seed and red chili with few drops of oil.
Grind the roasted coriander & red chili to coarse powder.
In a tawa add 4 tbsp of oil and mustard seed. Once it splutters add the brinjal (no water) and fry for few minutes. Sprinkle little water so that brinjal will be cooked softly.
When brinjal is cooked add the powder and fry for 5 to 10 mins so that it will be coated over the brinjal.
This dry curry goes well with white rice and curd rice.