The last month was busy with the little ones. But over the break we traveled to get away from it all. It was our first road trip with two little ones - one newly potty trained. Thankfully it went well, without any incidents. In Chicago, Lil A and Tiny M were cuddled and spoiled by uncles and aunts, they played with their cousins and enjoyed the gifts Santa brought for them.
I also tasted some new food, this being one of them. I had it in Aswin's cousin Ramya's house and it was so delicious; must have had at least 3 servings. Thona thona (a is silent in the first word and Th is pronounced as T in Tank) is a Tanjore Marathi dish and the word means a chatterbox.
I was so taken by this recipe, that I immediately asked MIL to help me make it at home and get the recipe down. We had it again for the New Year's day. I am however curious about why it's called Thona thona. Please let me a comment if you know.
I made it with spinach but you can make it with other greens like methi as well.
1 1/2 cups spinach
1 cup yogurt
1/4 tspoon turmeric powder
2 tbspoon frozen coconut
salt to taste
1 1/2 tspoon chana dal (bengal gram)
1/2 tspoon toor dal (pigeon pea)
2 green chillies (increase or decrease as per taste)
1/2 " ginger
1 tspoon cumin seeds
1 tspoon coriander seeds
Pinch of asafoetida
3-4 curry leaves
2/3 tspoon mustard seeds
1 tbspoon oil
Soak chana dal, toor dal, chillies, ginger, cumin seeds and coriander seeds for 30-40 minutes. Set it aside.
In the meantime, clean the spinach leaves and cook it in 1 cup water with some salt. Once cooked, mash it and keep it aside.
Take all the ingredients soaking and grind it to a fine paste with the coconut.
Add 1 cup water to the yogurt and make it into a thick buttermilk. It tastes best if the yogurt is a little sour. Now add turmeric powder to the yogurt. And then add the ground mix along with the spinach leaves to the yogurt and mix it well.
Now cook it on on low heat till it just comes to boil and then remove it from heat.
Heat oil in a small pan and temper it with asafoetida, curry leaves and mustard seeds. Add it to kadhi.
Serve warm with rice.
Here is another Tanjore Marathi kadhi I blogged a few years ago - okra kadhi.