TOMATO
CHUTNEY
1 kg
tomato,wash chopped and blend into a puree. Keep aside
½ cup tomato
sauces.
150 gm big
onion,finely sliced
10 green
long type of chilie padi,sliced into 2
8
garlic,chopped finely
40 gm
ginger,chopped finely
1 tbsp
chilie powder
½ tbsp
coriander powder
Salt to
taste
1/3 cup oil
1 tsp
mustard seeds
1 tsp urad
dhal
1 tsp
kadalai parupu
1 tsp cumin
seeds
3 stalk of
kari leafs
½ tsp
asafetida powder
Some chopped
Coriander leafs
1.
Heat
the oil and when the oil is hot add in the mustard seeds,cumin,urad dhal and
kadalai parupu let this fry.
2.
Then
add in the chilie padi,garlic,ginger and onions and let it fry then add in the
kari leafs and fry till fragrant and when the onion turn light brown.
3.
Lower
the heat and add in the chilie powder,coriander powder and asafetida powder mix
well and pour in the tomato puree and tomato sauce mix well.
4.
And
let it simmer over a low heat till oil rise and it becomes a little thick.
Taste and add salt. Sprinkle the coriander leafs. Remove from the heat. Serve
with idli or thosai
Note: if you don’t like it hot you can reduce the chilie padi.
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