TOMATO CHUTNEY RECIPE

ORIGIN :
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.

INGREDIENTS

Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch

PROCEDURE

Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.

Ghee idly $ Mini idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp

Seasoning ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

• Soak the rice and dal separately for 8 hours.

• Mix fenugreek with dal.

• First grind dal and then grind rice smoothly.

• Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

• Then lightly mix the fluffed batter gently.

• Now add a pinch of baking soda and little amount of water.

• Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

• Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

• Now dip spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

• Take a pan and heat with 1/4 tbsp of oil.

• Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

• Remove from heat and allow them to cool for some time.

• Then make a powder and keep aside.

• Soak the sambar onions in water for 1 or 2 hrs.

• Remove the outer layer of the skin and keep aside.

• Wash the dal and keep aside.

• Chop the tomatoes and clean the tamarind.

• Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.

• Pressure cook till the dal become soft.

• Remove from heat and allow to cool for sometime.

• After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.

• Then heat a pan with remaining oil and add mustard seeds.

• When they start to crackle add curry leaves and asafoetida.

• Now pour the mashed dal, shallots and little quantity of water.

• Cook on low flame for 5 mins.Then add the sambar powder and required amout of salt.

• Mix will and again cook for another 10 mins (In-between stir well. so that they don't burn).

• Finally garnish with coriander leaves and remove from heat.

• Now your tasty sambar for idly is ready to serve.