Cranberry and Vegetable Tapenade Thogaiyal. It’s always fun to add seasonal variation to recipes when cooking around the holidays. My daughter love cranberries and keeps swiping a few raw ones as I am cooking. When she runs off with a giggle I know she has taken another one. Today I made a vegetable thogaiyal to go with iddly and I added a cup of cranberries to the pan. It was quite delicious but you can’t really make out a distinct cranberry flavor.
Cranberry and Vegetable Tapenade (Thogaiyal)
Sauté your choice of vegetables along with cranberries in light sesame oil. Add hing, tamarind paste, fresh green chilies, fresh coriander, curry leaves, fresh ginger and mint. A tbs of chutney powder. Saute and allow to cool. Grind into a coarse paste in a blender.
Sesame oil – 3 tbs
Green pepper – 1
Zuchini squash – 1
Cranberries – 1 cup
Fresh mint – 10 -12 leaves
Fresh coriander leaves (cilantro) – 1 bunch
Ripe tomato – 1
Fresh ginger minced – 1 tbs
Curry leaves – 10 -12
Asafoetida powder – 1/2 tsp
Tamarind paste – 1 tsp
Chutney Powder (idli podi) – 1 tbs
Green chilies – 6-8
Salt – to taste
Sauté the green peppers and squash in a heavy sauté pan and add the green chilies and cranberries.
Make some space in the center of the pan and add the asafoetida and chutney powder. Add the tamarind paste to the bottom of the pan and stir it separately for a minute to cook it before stirring in to the vegetables. Add the tomatoes, mint, cilantro and ginger and sauté uncovered over a low heat.
Stir occasionally. Remove from heat and allow to cool. Grind to a coarse paste in a blender.