Aromatic, and succulent Therakkal is a side dish which can be served for Idly, Dosa, Appam or on bread. Juicy tomatoes, ground shallots and garlic gives a fantastic aroma while cooking. This flavourful dish can be stored for up to 5 days and would still manage to stay fresh. This is the reason, It can be easily packed for travel. Preparation is quite simple and it can be prepared with simple ingredients from our kitchen. Therakkal means Therakkuthal in Tamil “To sauté” in English by not adding additional water to cook. Onion, garlic and tomato are sautéed to get this mouth watering Therakkal.



Shallots-100 gms (1 cup)

Garlic-50 gms (10 to 13cloves)

Tomato-1/4 kgm(5 nos approx)

Fennel seeds-1 1/2 tsp

Cumin seeds-1 tsp

Red chilli-7 to 9nos

Oil-3 tbsp

Curry leaves-2 twig

Salt-1 1/2 tsp

Method to Prepare:

Peel Onion and Garlic.

Soak red chilli.

Cut Tomatoes.


Grind shallots, garlic, fennel seeds, cumin, soaked red chilli and cumin seeds to a coarse paste.

Heat oil in a thick bottom wok, season with fennel seeds, add curry leaves and ground paste until you get nice aroma of onion garlic. In medium flame.

Add chopped tomatoes and salt. Saute well and cook in a low flame till the oil leaves on it’s sides. As pickle consistency.

Thakkali Therakkal is ready to serve. This can be stored for a week time.

Seeppu seedai chettinad special

Seeppu Seedai:

Savory snack Seeppu Seedai is famous in Chettinad region,  mild taste and aromatic with coconut milk flavor. Which is also an ideal snack for the children, they enjoy by wearing it as a ring on their fingers to munch it. Seepu Seedai was rolled with the help of new Comb in olden days but now same shaped dies are available in a handy manner to reduce the burden of making this Seepu Seedai. The texture of it gives the look of comb so-called seeppu seedai.

Buy Ready mix:

Seepu Seedai Ready mix

Buy from its origin Chettinad click the link given below:


Seeppu Seedai
Seeppu Seedai



Raw rice flour-4 cups

Urad dal flour-1 cup

Fried channa dal flour -1/4 cup

Butter-4 tsp

Coconut milk diluted-2 or 2 1/2 cups

Salt 2 tsp

Oil 1/2 liter to fry

Method to prepare:

Soak the raw rice for half an hour. Drain the water and dry in the shade. Grind it to a smooth flour in the mill or mixer and sieve it. Then dry under shade for an hour or two, you can roast the flour to a hand baring heat. Stir continuously to avoid the flour from getting burnt at the bottom. Roast till it gets hand bare-able heat. After cooling again sieve to store it in the airtight container for about 4 to 6 months.

Dry roast urad dal. Grind it to a smooth flour in the rice mill or mixer.

Grind the coconut to extract milk from it. Heat the milk lukewarm.

Add rice flour, urad dal flour, butter and salt in a bowl and mix it well gradually add warm coconut milk and make a smooth dough as butter.

Take a seeppu shaped (striped) mold in the murukku maker and fill the flour into it.

Press it as long strips on the butter paper or plate, cut them into 2 inch long pieces.

Make every piece roll it on your finger, press the edges to make the shape.


Heat oil in a frying pan, place Seedai in an upright position and deep fry till the sizzling sound subsides.

Drain oil and transfer to paper toweled dish.