Tomato Soup & Hot Chatnï

Tomato Soup & Hot Chatnï​

I have received a telephone bill for my land line at home. It used to be three digits and this bill figure in four digits.

I told spouse that she uses my office phone to call friends and relatives, and that she must be the one talking the most.

But she reacted telling that she only talk on the phone where she works.

My spouse said the bill might have increased because of our grown up son talked often with his old pals class mates and other office friends.

Then son reacted, "I also have a phone at the company I work for, and I only make calls from that."

My son suggested it could be our domestic help - a young one in her thirties- and that he has seen her often around the land telephone.

All these utterances heard by our domestic help who was sweeping or and mopping floor on the other side of our reception area.

She came in a rush with mopping stick in her hand and reacted little loudly, "Ayya! why your darling son is blaming me? Like you all, I also call my friends and relatives only from the place of work ."
What a punching subtle retort!
She finished her retort in tamil:
"when you do it, it is tomato soup and when I do it it is hot - chatni".

 

@Jaysree
Thanks for reading and awarding a rare “Like” . God Bless.
@radv
Thank u for the “ like”. U hv wished for my comments in another post of @Cheeniya Sir during my hiatus nearly for a year. Thanks for remembering me. God Bless

 

While I am still searching where @radv sought for my comments in a thread of @Cheeniya, I was thinking of “thair pacchadi” using tomato of which my son is very fond of.

• Boil three four Bangalore medium size ripe and firm tomato in soft water until wrinkles are seen over the tomatoes.
• Take out the tomatoes trans fare to clean cold water and wait for hot tomatoes attain room temperature.
• Now take out the boiled tomatoes one by one and peel it’s skin off and save the pulp in mixie container.
• Then get the pulp crushed mildly and transfer to a jar of churned fresh curd kept handy. Now dress it up with chopped fresh coriander leaves.
• Then do the tadka ( tempering) with usual ingredients like thiloil, mustard, split ulunduh, finely chopped green mirchi & ginger.
• After transferring tadkafied ingredients into the curd pulp, add salt and just crushed black pepper to taste stir well and keep it in fridge.
• Serve cold .
• It will taste better eaten mixed with warm fresh cooked rice or kudhirai vali!

 

Hi thanks for the response here.
I had also mentioned "thair pachhadi" before typing the recipe for it.
I shall search the other post ...

 

Thank you. I had found that interesting post of shri Cheenia Sir. As desired and anticipated by OP &you, had posted my comments in that thread. I trust u would read that.

Thanks for re response.
Anyways the recipe posted what it is made of and hope u would attempt making it and relish. It is simple recipe innocuous stomach friendly whether served cold or warm!

 

Dear @umaakumar,
Thanks for your like of my thair pacchadi. I hope you would try this simple recipe and probably serve and relish. If cream is no no for some, it must be gently scooped from top surface of the Set curd.