Today’s recipe is tomato chutney for iddli/ dosa
with variations !
Both are healthy vegetables to be included .
All love carrot,but not radish ( because of the
pungent smell ) . So when you cut radish , put
into buttermilk / lime water for few minutes
and then sauté.
To the recipes now
1.TOMATO -CARROT CHUTNEY
Ingredients
3-4 tomatoes
1 carrot peeled
2 onions
3 cloves garlic
A tiny piece ginger
1-2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cummin seed powder
Salt to taste
A tsp sugar / jaggery
For tempering
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
Few curry leaves
A pinch of asafoetida
Method
•Cut 1 onion fine , and grind the other 1 coarse.
•Purée the tomato and carrot together coarsely.
•Now heat the oil,and add the ingredients for
tempering with the chopped onion.
•Once the onion turns brown, add the coarse
onion with salt,and sauté for few seconds.
•Next add the rest of the ingredients and cook
till thick without adding water.
•Add required water depending on the
consistency you need and cook for 2-3 minutes
•Serve !
2.TOMATO -RADISH CHUTNEY
Ingredients
3–4 tomatoes
1 small radish,peeled and soaked in buttermilk
3-4 cloves garlic
1/4 tsp turmeric powder
7-8 dry chillies
1 tbsp coriander seeds
1 tsp cummin seeds
2 tbsp Tuvar dal / channa dal
Curry leaves
A little tamarind / kokum peels ( not kokum )
Salt to taste
A tsp of jaggery
2 tbsp oil
METHOD
•Dry roast the bold listed ,and set aside.
•Heat oil, and add the radish,tomatoes,turmeric
and salt and sauté till tomatoes are soft .
•Add tamarind or kokum peels .
•Remove from fire .
•Next grind the dry roasted ingredients coarse.
•Add the cooked vegetable mixture and the rest
of the ingredients,and grind to a paste .
•You can serve like this itself , but those who
love to temper can opt for it .
Calin's Kitchen 