Yeah so this is another cooking related post. I have been thinking to make Tomato Chutney for sometime, so decided to make it this week. This is the best side dish for idly and dosa – the staple food for South Indians. For bachelors who don’t want to struggle too much to make breakfast (and still willing to spend sometime in the kitchen) but still want authentic food and not to mention healthy breakfast – Idly and Tomato Chutney is the way to go.
Making idly is even more easier than dosa since you just need to pour the idly batter into the idly plates and cook in a pressure cooker for 10 minutes approximately. You get hot yum sum idlys ready. For side dish, you can use the following method and make them. The cool thing about tomato chutney is it can be also mixed with plain rice and can be had. It can be used for pongal as well.
Here are the ingredients (for 4-5 people):
- Tomatoes – 3 (if they are a bit small you can use 3-4)
- Channa Dal and Urad Dal – 1 1/2 tablespoon each
- Jeera power (if you can use Jeera as-is, it will be even better)
- Dry Red Chillies – a few in number (depending upon your ability to handle spiciness)
- Turmeric power – a pinch or two
- Cumin – 1/2 tablespoon
- Salt for taste
- Curry leaves
Here are the steps involved and how to make them:
Step 1: Heat the pan with low-mid flame and add various dal (Channa and Urad) together. Also add red chillies and dry roast them till the dal turns to golden brown. Once it is done, keep it aside in a cup.
Note: Ensure that whatever you do, do not turn the heat to high – keep it at low flame or mid flame if possible. Keeping it at high flame will likely burn the ingredients.
Step 2: Chop the tomatoes into smaller pieces and keep it ready. Pour oil into the pan and add the chopped tomatoes into it. Add salt for taste and a pinch of turmeric to it and mix it well. Once it starts to become like a paste, stop mixing and put it into a separate cup.
Step 3: Now once the dal and red chillies are cooled down, put them in a blender and blend them well. Once it turns to powder, add the tomatoes paste into it and blend them again. Do not add water to it as it will dissolve the taste and make it more watery. We want a consistent paste like mixture.
Step 4: Now again add oil to the pan, add cumin seeds, curry leaves, hing, and bit of garlic (or garlic paste) (if you have) and fry them gently till the cumin seeds pop. Once it does and the curry leaves turn to crisp, take the potion and add it to the mixture from the blender. Mix it well. Voila! your tomato chutney is ready!
For me it took a bit more than 10 minutes (because I’m trying it the first time). So let me know if you tried making chutney and how did it go? My family members went gaga for my chutney.