PREP TIME
COOK TIME
TOTAL TIME
RECIPE TYPE: snacks
CUISINE: south indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
- 2 large tomatoes, 1 cup tightly packed chopped tomatoes, 225 to 250 gms
- ½ inch ginger/adrak, chopped
- 2 to 3 dry red chilies, broken and deseeded
- 1 tsp urad dal/split & husked black gram
- a pinch of asafoetida (optional)
- 2 tbsp water for grinding, add 1 or 2 tbsp more if required
- ½ tbsp oil
- salt as required
for tempering:
- ½ tbsp oil
- 1 dry red chili, halved and deseeded
- 7 to 8 curry leaves/kadi patta
- ½ tsp mustard seeds
- 2 to 3 fenugreek seeds/methi seeds
- a pinch of asafoetida/hing
INSTRUCTIONS
- heat oil and add urad dal. on a low flame, saute the urad dal till they start turning maroonish.
- once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. stir for till the red chilies change their color.
- then add chopped tomatoes and asafoetida. add salt.
- stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.
- once the tomato mixture cools, add them to a chutney grinder or small blender.
- add 2 tbsp water and grind to a smooth paste.
- in the same pan or different pan, heat 1 tbsp oil.
- add the mustard seeds and crackle them.
- then add curry leaves, methi seeds, asafoetida and one broken red chili. saute till the curry leaves become crisp.
- then add the ground tomato paste. stir well.
- saute for 3 to 4 minutes on a low flame. check the taste and add more salt if required.
- stir again. the tomato chutney is done and ready to be served.
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