Tomato Coriander Chutney:
This Chutney is a great side for Dosa, Idli or Kuzhi Paniyaram.The below measurement serves two to three people.
Ingredients:
Tomato - 4 medium chopped
Small onion -5 to 6 nos chopped
Coriander leaves - few
Garlic pods - 4 nos
Sambar powder - 1 tsp
Chilli powder - 3/4th tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Oil - 1 tsp
Water - as reqd
Seasoning :
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Hing or asafoetida - 1/2 tsp
Steps:
1. In a pan add oil and once heated add chopped Small onion and garlic and saute till it turns translucent.
2. Then add in the chopped tomatoes and saute till it becomes soft followed by adding the masala powders (turmeric, chilli ,coriander and sambar powder) and the required salt.
3. Add small bunch of coriander leaves and saute till it reduces in size.
4. Then transfer it to a plate and keep aside for cooling down.
5. Grind in a mixer till it becomes smooth in consistency. Add reqd water to adjust the consistency.
6. In a pan add oil and once heated add mustard seeds, split urad dal and curry leaves and once mustard splutters add asafoetida.
7. Add the blended mixture and leave for just one boil and turn off the flame.
8. Tomato coriander Chutney is ready to be served.
This Chutney is a great side for Dosa, Idli or Kuzhi Paniyaram.The below measurement serves two to three people.
Ingredients:
Tomato - 4 medium chopped
Small onion -5 to 6 nos chopped
Coriander leaves - few
Garlic pods - 4 nos
Sambar powder - 1 tsp
Chilli powder - 3/4th tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Oil - 1 tsp
Water - as reqd
Seasoning :
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Hing or asafoetida - 1/2 tsp
Steps:
1. In a pan add oil and once heated add chopped Small onion and garlic and saute till it turns translucent.
2. Then add in the chopped tomatoes and saute till it becomes soft followed by adding the masala powders (turmeric, chilli ,coriander and sambar powder) and the required salt.
3. Add small bunch of coriander leaves and saute till it reduces in size.
4. Then transfer it to a plate and keep aside for cooling down.
5. Grind in a mixer till it becomes smooth in consistency. Add reqd water to adjust the consistency.
6. In a pan add oil and once heated add mustard seeds, split urad dal and curry leaves and once mustard splutters add asafoetida.
7. Add the blended mixture and leave for just one boil and turn off the flame.
8. Tomato coriander Chutney is ready to be served.
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