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Sunday, 13 January 2013

CHUTNEY SERIES........!!! TOMATO NARIYAL CHUTNEY!

chilli2cherry.com




TOMATO NARIYAL CHUTNEY

Coconut oil 20ml
Fresh coconut slivers 100gms
Tomatoes 300gms
Curry leaves 1sprig
Broiled channa dal 1tbspn
Broiled urd dal (without skin) 1tbspn
Red chilli (whole) 1nos
Red chilli powder ½ tspn
Yogurt 50ml
Salt to taste
Asafoetida a pinch
Coriander leaves 10gms
Onion (sliced) 50 gms
Fenugreek seeds ¼ tspn
Coriander seeds ¼ tspn
Mustard seeds (black) ½ tspn
Sugar 5 gms

TEMPERING-

Oil 5ml
Mustard seeds (black) ½ tspn
Curry leaves 10 nos

PREPARATION:

Heat oil; add in mustard seeds, whole red chilli, coriander seeds, fenugreek seeds, asafetida, channa dal, urd dal. Stir for 30 seconds. Add in sliced onions, garlic chopped, curry leaves, stir for 5 minutes. Now add in chopped deseeded tomatoes, salt. Stir, cover and simmer until tomatoes are cooked. Add in coriander leaves, coconut, red chilli powder, stir and remove from fire. Add sugar. Cool. Add in yogurt. In a blender, make a paste. Put in a bowl.
To temper, heat oil, add in mustard seeds and curry leaves. Pour into the chutney. Serve as an accompaniment with dosas, idli, vadas etc.



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