Easy tomato onion thokku recipe using pressure cooker - Recipe with step by step pictures and Video.
Last week I prepared this easy tomato onion thokku recipe (Thakkali Vengayam thokku in Tamil) as a side dish for Instant poha idli.As the poha idli tasted bland without sourness, this thokku was ideal for it. Some of you would have noticed this thokku in that plate I think.
Usually I prepare my mom’s style tomato thokku in a kadai. But recently I tried making it directly in our Indian pressure cooker. I feel this easy and quick one pot method is time saving when compared to the thokku cooked in a kadai. Yes, by the time you steam the idli, this would be ready. So this method will help bachelors, working women and housewives to make a quick side dish for idli, dosa and chapati/roti during busy morning hours.
Nowadays Raksha likes to have it with idli. So I pack idli and this thakkali thokku for her lunch box at least twice in a week. I hope your kids will love it too. Do try this easy tomato onion thokku in pressure cooker for a change and tell me how it helped you. Lets see how to make tomato onion thokku with step by step pictures and video !
Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and chana dal. Add curry leaves and chopped onion. Saute till onion turns transparent.
Add the chopped tomato and saute for a minute. Add turmeric powder, salt and sugar. Saute till tomato turns mushy.
Now add the red chill powder and saute till its raw smell goes off. Mix for a minute. Add 1/4 cup of water at the end. Do not add more water, moisture in the tomato & little water is sufficient to make thick thokku. Mix well and cover the cooker with a lid.
Pressure cook for 2 whistles in high flame. Remove the lid after the steam is released.Mix well and check if there is excess water and thokku is watery . If so, boil for a minute in high flame.
Remove the thokku in a bowl.Garnish with coriander leaves and enjoy with idli,dosa drizzling a tsp of sesame oil. Tastes yum !
Enjoy !
Note
Adjust the quantity of red chilli powder as per taste. Use 1/2 tsp for less spicy taste.
Garnishing with coriander leaves make it more flavorful.
If you like thokku to be watery and thin, add more water.
Use fully ripen tomato for best taste.
You can make the same thokku in kadai as well. But you should cook the onion in water before adding tomato and spice powders so that onion tastes soft.
Try this easy tomato thokku in a pressure cooker and have a quick side dish for idli, dosa !
Instant poha idli with idli rava or upma rava (Semolina, sooji) / aval idli without urad dal is a quick fix, instant recipe for my idli cravings. After a long time, I am sharing an instant Idli recipe in my blog. Being a South Indian, Idlidosa batteris a must in my home. So I grind the idli batter at least once in a week and use it for 3 to 4 days. I used to explore varieties of idli recipes as a result of which you could find 15+ idli varieties in my blog. Myself & Sendhil can manage food without idli dosa for one to two weeks. But Raksha can’t. As she is in Salem, I did not make idli,dosa batter for the past two weeks and managing our breakfast & dinner with upma, instant dosa varieties, paratha recipes etc.
Yesterday all of a sudden I got the craving to have idli for our dinner. As I had bookmarked this Instant, no fermentation poha idli recipe from Smitha’s blogyears ago, I thought of trying it. It came out really well. I relished it with easy tomato thokku. Yes, I made an easy tomato thokku recipe in pressure cooker. It was tasting great for this idli. Recipe posted HERE.
Even though this aval idli came out very soft, I won’t say it tastes equally well to our usual fermented, soft and spongy idli made with rice & urad dal.As this is an instant version, the natural sour taste & flavor from fermented idli batter would be missing in this idli. So I feel only a tangy side dish like tomato thokku ortomato chutney would be the best side dish for this idli. But this is sure a keeper recipe for people who wants to make quick yet healthy steamed food using poha (Flattened rice/Pressed rice in English, Aval in tamil, Avalakki in Kannada). Its ideal for bachelors and working women. Its good for our tummy as well because curd, poha and idli rava are the major ingredients for this idli recipe.
Cooking soda is not essential for this recipe still I used meagre quantity. If you like this idli recipe, you can make many variations like adding grated vegetables, season it like rava idli. Do try this easy, quick instant idli recipe if you run short of our usual idli batter. You will like it for sure. I have shared all the possible tips for making this idli perfect. So lets check out how to make super soft, instant poha idli with step by step pictures and a video !
UPDATE : THIS IDLI CAN BE MADE WITH RAVA/SOOJI/SEMOLINA ( COARSE VARIETY) INSTEAD OF IDLI RAVA. BUT ADD ROASTED SOOJI AT ROOM TEMPERATURE. IT SHOULD NOT BE HOT. ADD 1/2 TSP ENO JUST BEFORE MAKING IDLI.
Baking soda - 1/4 tsp . Add 1/2 tsp ENO if using semolina
HOW TO MAKE INSTANT POHA IDLI - METHOD
Wash the poha once or twice in water. Drain it. It will be soft. Now add 1 cup of curd to it. Mix well and soak for 10 minutes.
Mash the poha after soaking. Add 1.5 cups of idli rava or roasted semolina (upma rava) and mix well. Idli rava absorbs all the water content. So add 1 cup water, mix well and let the mixture soak for 10 minutes. ( Update : You can also use roasted upma rava/sooji at room temperature instead of idli rava.)
After soaking, mix well and add 1/2 to 3/4 cup water. Mix well to bring thick idli batter consistency. Add water carefully, make thick, pourable batter. Thin batter makes flat, sticky idli. Add salt & baking soda, mix well. Make idli immediately. (Update: If using semolina, add 1/2 tsp ENO or 1/4 tsp baking soda. )
Grease idli plates with oil. Pour the batter. Roll boil water in an idli pot. Keep the idli plates only after the water starts to roll boil. Close & steam it for 12 to 15 minutes. You will get nice cooked smell of idli. It looks slightly flat after steaming. Don’t worry.
Remove the idli plate and rest it for 5 minutes. Unmold it with a small flat ladle or spoon.This idli may be sticky, very soft & breaks when removed hot. So remove it after the idli becomes warm to get the perfect shape.It stays soft for few hours.
Enjoy with some tangy side dishes. I personally liked with tangy tomato thokkku & tomato chutney more than coconut chutney or sambar. Choice is yours !
Note : If you make the batter in the morning, you can use the leftover batter for making idli in dinner. You can refrigerate the leftover batter or keep it outside which helps for fermentation.
Note
Most important point to note is idli batter consistency. It should not be thin. No problem even if its too thick. You can add little more water anytime, mix and make idli. So add water carefully while mixing.
Cooking soda is not essential if you leave the batter for 30 minutes to 1 hour resting time.
Unmold the idli only after 5 minutes of steaming. Idli may break when you unmold it immediately. Give a resting time of 5 minutes.
If you are using thick poha, grind to a coarse powder in a mixie. Then wash and soak it. I hope it works.
ENO can be used in place of soda but use only 1/8 tsp if making with idli rava. If you use upma rava, you should add 1/2 tsp of ENO or 1/4 tsp of cooking soda.
Enjoy this instant poha idli with tangy side dish like tomato thokku or tomato chutney ! You will love it for sure !
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version.
This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles.
Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor.
If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
Kashmiri Red chilli powder - 2 tsp ( Add more based on sourness of mango)
Turmeric powder - 1/8 tsp
Crushed Garlic - 3 nos
Roasted methi powder - 1/4 tsp
Mustard seeds powder - 1 tsp
Asafetida/Hing - 1/4 tsp
Sesame oil - 1.5 tbsp
Salt - as needed
Kerala style manga achar
Raw mango - 1/2 cup
Kashmiri Red chilli powder – 1/2 to 1 tbsp
Turmeric powder - 1/8 tsp
Garlic cloves - 2 nos ( finely chopped)
Ginger - 1/4 tsp ( Finely chopped)
Roasted methi powder - 1/4 tsp
Mustard seeds powder - 1 tsp
Asafetida/Hing - 1/8 tsp
Curry leaves - few
Vinegar - 1 tsp
Sesame oil / Gingely oil - 2 tbsp
Mustard seeds – 1/4 tsp
Salt - as needed
Tamil nadu style mangai oorugai
Raw mango - 1/2 cup
Kashmiri Red chilli powder - 1 tsp
Turmeric powder - 1/8 tsp
Asafetida/ hing - 1/8 tsp
Roasted methi seeds powder - 1/8 tsp
Salt - as needed
Sesame oil/ Gingely oil - 1 tbsp
Mustard seeds - 1/4 tsp
HOW TO MAKE MANGO PICKLE - METHOD
PRE-PREPARATION : Wash and chop raw mango into small pieces. Pat dry in a towel. Make sure there is no moisture in mango pieces. Dry roast 1 tbsp methi seeds till golden brown & aromatic. Let it cool. Grind to a fine powder.Transfer to a bowl. Grind 1 tbsp mustard seeds to fine powder. Keep in a bowl. Wash and chop the raw mango finely.
ANDHRA MANGO PICKLE : In a wide bowl, take 1/2 cup chopped raw mango pieces.In Andhra style pickle, I saw few recipes in which the mango pieces were cut into bite sized pieces. But I chopped it finely. So cut the mango pieces as you wish.
Mix red chilli powder, turmeric powder, salt, mustard seeds powder, methi seeds powder and mix well and keep aside. Heat sesame oil in a kadai and add hing. Mix well and switch off the flame. Let the oil cool down. Then add the oil to the spiced mango pieces. Mix well, cover it . You can enjoy with curd rice or mix with plain rice and eat immediately OR mix well and set aside for a day. The next day oil would float on top. Mix well and use it. Refrigerate the leftover pickle in an air tight box. Use clean spoon to handle. It stays good for a week.
KERALA MANGO PICKLE : Take the chopped mango pieces and add salt. Mix well and keep aside for 1 hour. This step is optional. I din’t do it. Heat sesame oil in a kadai. Splutter mustard seeds. Saute finely chopped ginger, garlic for a minute. Add curry leaves. Simmer the flame completely. Add red chilli powder, turmeric powder,mustard powder, methi powder and mix well without burning the spices. Switch off the flame immediately.Add the chopped mango pieces and vinegar. Mix well in the residual heat and check for taste. Add more salt & chilli powder if needed. Let it cool down completely. Remove in a bowl and enjoy with rice.Store in an airtight box, refrigerate it. Use clean spoon to handle. Stays good for a week.
TAMIL NADU STYLE MANGO PICKLE : Take the chopped raw mango pieces in a bowl.Add red chilli powder, turmeric powder, methi seeds powder and salt. Mix well and set aside for 10 minutes.Check for taste and add more spice powders if needed. Heat oil in a kadai and splutter mustard seeds. Add this oil to the mango pickle. Mix well and serve immediately. Stays good for a week.
All these pickles stays good for one week if stored & handled properly.Refrigerate it till use. Use clean spoon to handle. Tastes the best with curd rice & Dal rice !Enjoy !
Note
Adjust the quantity of spice powders according to the sourness of raw mango.
In Andhra style pickle, I saw few recipes in which the mango pieces were cut big in size. But I chopped it finely. So cut the mango pieces as you wish.
These pickles can be prepared well in advance if making for parties or guests. The more setting time, the tastier it would be.
Color of the pickle looks bright red in color only if you use Kashmiri chilli powder.
Try this easy, yummy instant mango pickles at home and enjoy with curd rice !
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area.
Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones with Maida and rice flour.
Finally I got this recipe from my neighbor and tried it for our evening snacks. This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !
Pazham Pori Recipe - Kerala Ethakka Appam
Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
Turmeric powder – 1/8 tsp
Cooking Soda – a pinch (optional)
Jeera / Cumin seeds – 1/4 tsp
Crushed Cardamom seeds – 1 no ( optional)
Water – 1 cup ( approx)
Cooking oil or coconut oil - to deep fry
HOW TO MAKE PAZHAM PORI - METHOD
Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin seeds, cardamom powder and a small pinch of cooking soda. Adding soda is optional. Mix well.
Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
Note
Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
Adjust the quantity of sugar based on the sweetness of banana.
Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.
Try this Kerala special snack – Pazham pori at home for your tea time and enjoy !!
During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer poori (Indian cottage cheese in English) for our breakfast with the leftover paneer cubes. Its a stuffed paneer puri recipe. So you just have to add grated paneer to the wheat flour and make dough with it. Its so simple.
When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure.
Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish. Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !
Paneer Poori Recipe - Poori varieties
How to make masala poori with paneer - Paneer puri recipe
Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside.
In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.
Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
TIPS: Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
Enjoy !
Note
Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
Thickness of poori is very important to puff up. So roll it small and thick.
Heat of oil is also an important factor for puffy poori. Check its temperature.
Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
How to make tomato onion thokku easily in a pressure cooker 
