January 8, 2013

Tomato/Thakkali Chutney | Sidedish for Idly, Dosa, Paniyaram | Chutney with no Coconut

Tomato Chutney

With the schools reopened life is back to square one. I would not call this as a hectic week as we are playing low at work after the long holidays. No one is ready to start something new and we are just finishing what we started last year. The cold weather outside stops us from enjoying the outside world. We are stuck indoors with the remotes in hand. The twines of the routine life is slowly starting to get tightened. Though we complain at times we do enjoy it in a way. Life without commitments is so boring. Thanks to this wonderful blog which always spices up the life and adds flavor to it !!!

Coming to the recipe, when I make chutneys I always get reminded of my Mom because she is a specialist in making variety of Chutneys. I do make some of them here and especially love this Tomato Chutney because it comes in handy when we do not have coconut. Normally getting good quality coconut is very difficult in the place I live and hence this spicy chutney and steaming Idlies are made regularly at home. Do try this Spicy and Flavorful Chutney and let me know how it turned out.


Preparation Time - 5 minutes

Cooking Time - 10 minutes

Serves : 4 people

Ingredients

Onion (medium size) - 2
Tomato(medium size)- 2
Garlic flakes - 5 - 6 no
Dry Red Chilly - 4 - 5 no
Roasted Gram (Pottu Kadalai) - 1 tbsp
Curry Leaves - 2 Sprigs
Oil - 1 tsp
Salt to taste

For Seasoning

Mustard - 1 tsp
Curry Leaves - 1 sprig
Oil - 1 tsp

Preparation 
  • Wash and cut the onion and tomato into medium size pieces. 
  • Peel the garlic and cut into slices.
Method
  • Heat 1 tsp oil in a kadai and add the garlic, curry leaves, followed by the onions.
  • When the onion turns translucent, add red chillies.
  • Next add the chopped tomatoes, roasted gram and cook in medium flame until tomato turns mushy.
  • Allow the mixture to cool down. Transfer the contents to mixer, add required salt and grind into a slightly coarse mixture.
  • Heat remaining 1 tsp oil and add the mustard and allow it to crackle. Add the curry leaves and saute for about 1/2  minute.
  • Transfer contents to the prepared chutney and mix well.
  • Serve as side with Idly, Dosa or Paniyaram. 
Notes
  • Adding garlic is optional.
  • Do not burn or allow the contents to be browned it spoils the taste of the chutney.
  • If you refrigerate the chutney, you can reheat the chutney by placing the container with the chutney on top of boilng water. Do not directly reheat it will spoil the taste of the chutney.

Thakkali Chutney

Reactions:

12 comments:

Love this tangy chutney.. Looks so tempting..

Yummy tangy chutney... Love this to lick at any time :P
http://recipe-excavator.blogspot.com

Superb, what a weblog it is! This blog gives useful facts to
us, keep it up.
Feel free to visit my blog ; funded proposal advertising concept

Never added pottu kadalai, should try ur way, i imagine with idlis! Delicious pictures!

wow yummy chutney,loved it a lot...

Yummy tangy chutney,love it.

Can have this chutney even as a spread over some toasted bread slices, love this tangy chutney very much.

Love spicy food. This looks real tempting!

I every time spent my half an hour to read this webpage's content all the time along with a mug of coffee.

my site ... click through the up coming webpage

/*Related Posts with Thumbnails*/