TOMATO CHUTNEY

                     TOMATO CHUTNEY

Tomato chutney is one of the favorite for most of them.It goes well with most of the dishes. Many years ago I just gave a try by this method and turned out yumm.My hubby and kids addicted to the taste and ask for it oftenly. There are many methods of doing it this is absolutely my method of doing it.

               
                                 

       

INGREDIENTS 

Tomatoes - 4
Onions - 1 big
Red chillies - 5
Garlic - 4 to 5 pods
Coriander leaves - one handful
Oil - 1 tsp
Salt - to taste

TO TEMPER 

Sesame oil - 2 tbsp
Mustard- 1 tsp
Curry leaves- 1 strand
Asafoetida - a pinch

METHOD
- In a kadai add oil add garlic and saute little
- Add in red chillies
- Add in chopped onions and saute well
- Add in chopped tomatoes fry till it becomes soft and mushy.
- Once tomatoes cooked well add coriander leaves and saute for 5 seconds and switch off the pan
- Add salt and allow it to cool
- Grind the cooled mixture into smooth paste
- Transfer to the bowl
- In kadai add TO TEMPER items and pour the tadka into the chutney and give a good mix.
- Tomato chutney is ready to serve .

SERVING SUGGESTIONS
- Tomato chutney goes well with idly , dosa , chapati, ragi roti , etc.,

                                 

KEERAI IDLI

                         KEERA IDLI
Keerai idli is one the healthiest receipe. It consists of keerai and toor dhal. This is very easy to make and also tasty too. This is the easy way to make childrens eat keerai. 

            

INGREDIENTS

TO GRIND
Idli rice - 1 cup
Toor dhal - 1/2 cup
Jeera - 1 tsp
Curry leaves - 1 strand
Red chillies - to ur spiciness
Salt - to taste
Murungakeerai- 1/2cup

TO TEMPER
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Urad dhal - 1 tsp
Red chillies - 2
Onions - 1 medium size

METHOD
- Soak idli rice and toor dhal for 3 to 4 hours.
- Grind all the to grind ingredients except murungakeerai into a coarse batter.
- Let it ferment for about 6 - 7 hours.
- Add the washed and cleaned murungakeerai into the batter and mix well.
- Make the batter into idlies.
- We can have this idlies as it with some pickle or else you can make into upma
- Crumble the idlies.
- In kadai add oil and all to temper items.
- Add onions and fry well.
- Add crumbled idlies and give a good mix for 3 to 4 mins.
- Serve hot with curd or pickle. 

TIPS
- Instead of murungakeerai you can use Ara keera or sirukeera

KOTHAMALLI PUNDU CHUTNEY ( CORIANDER GARLIC CHUTNEY)

         KOTHAMALLI PUNDU CHUTNEY 

        (CORIANDER GARLIC CHUTNEY)

We call this kothamalli pundu chutney as quick chutney. As it has very minimum ingredients and it will be ready within minutes. This will be very useful for working people. You can do it in minutes within your idli gets cooked. If you are a beginner in cooking this very easy and perfect to try.

                                         
 

INGREDIENTS

Kothamalli - 1 bunch 

Pundu ( garlic ) - 8 pods
Green chillies - 3
Salt - to taste
Tamarind - little

TO TEMPER

Oil - 1 tsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp

PROCEDURE 

- Wash the coriander leaves nicely.

- Add all the ingredients in a mixie jar and grind to a smooth paste

- Dont add water moisture in the coriander leaves is enough   

- Transfer to a bowl
- In a kadai add to temper items and splutter and pour it into chutney
- Now yummy chutney is ready to serve

TIPS
- Green chillies measurement can be increased or decreased according to your spice levels.
- Dont add water it will become watery.

SERVING SUGGESTIONS
- This goes well with hot idlies