I know I’ve not yet wrapped the 100 day healthy eating challenge. I am sorry I am taking about 150 days to finish the 100 day challenge. I am not surprised. Those who know me won’t be surprised either. For everyone else, please hang on a little bit.
While I try to catch up on my healthy recipes backlog, I am also sharing my produce hauls, Sunday meals and ideas/tips to make cooking fun, interesting and enjoyable. I post all the food related pieces on foodbetterbegood’s facebook page and I tend to share just about everything on Instagram. So be sure to follow along on the facebook page and the Instagram page.
It’s been a week since the school closed and I am happy to report that I’ve cut loose and outdid my kids in celebrating the start of the holidays. I watched movies with a vengeance. I watched every-day. I woke up after the school van time to show that I can if I want to. I cooked lazy un-lunchbox meals. Evenings, I smile to myself that there is no homework.
I am a responsible parent, so I declared that they may not watch more than 2 hours of TV per day. They may watch movies with me in which case they’ll probably watch greater than 2 hours just with me. But time spent watching with me is not counted. So they stay within their limits.
In continuation of the healthy recipes, here is a chutney that is healthy and surprisingly yummy. The thoothuvalai leaves are thorny and hard to pick. But thoothuvalai chutney is nothing like the thoothuvalai leaves themselves. This chutney is tasty and packed with flavour. It’s a great chutney alternative to add to your chutney repertoire – perfect with idli, dosai or upma. You could also add a dollop of this chutney to hot rice, drizzle a bit of ghee and have for your first course. Do give this chutney a try if you’re able to get your hands on some Thoothuvalai.
- 1 bunch Thoothuvalai, leaves picked
- 1 Small coconut, scraped
- 5 Whole red chillies
- 1/2 inch Ginger
- 1 small marble sized tamarind
- 1-1/2 tsp urad dal
- 1/2 tsp mustard seeds
- Salt to taste
- 3 tsp oil
- Heat a small kadai/pan and add about 2 teaspoons of oil. When oil turns hot, add the 1 teaspoon of urad dal and wait till it turns golden. Add the whole red chillies and ginger and fry for a minute. Add the thoothuvalai leaves and fry until the leaves are wilted. Add the grated coconut and fry until the coconut is nicely toasted. Switch off and cool.
- Transfer the fried and cooled mixture to a mixer-grinder. Add salt and tamarind and blend to a chutney consistency adding water little at a time.
- Add the remaining oil to the same kadai. When the oil turns hot, add the mustard seeds and let splutter. Add the urad dal and wait until it turns golden. Pour this tempering over the chutney. Serve with idli/dosai/upma or with rice and ghee.