No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.
This is a simple tomato and onion kara chutney, yes I know I get reminded of breakfast items at hotels back in India. I bet it tastes much similar to that one. I love this with rice idili, dosa, rava dosa and ven pongal.. this is a spicy finger licking chutney.
Color and taste of the chutney varies if you use different tomatoes or lesser red chilies. This is a recipe you can can add or reduce any ingredients to make a various varieties and still tastes good.
|Big Onion||1 no (little bigger size)|
|Vine tomato||2 no (Medium)|
|Red Chili||5-6 nos|
|Green Chili||2 nos (Optional)|
|Grated Coconut||3-4 tbsp (Optional)|
|To season: (Optional)|
|Sesame Oil||1 tsp|
|Split black gram||1/4 tsp|
|Channa dhal||1/4 tsp|
|Red Chili||1 no|
|Curry Leaves||1 strand|
Chop Onion and tomato separately.
In a non-stick pan heat oil, add green chili and red chilies and saute it for 5-10 seconds. Immediately add chopped onion, fry till onion is translucent. Add the chopped tomato and fry till they are cooked well and becomes a thick gravy and add the salt. Allow this to cool down completely.
Grind the above with coconut, asefoetida with no water and make it thick.
In a tempering pan heat oil, add mustard and urad dhal when mustard splutters add the red chili and curry leaves. Add this seasoning to the ground paste.
- Add garlic while sauteing red chili if you like garlic taste.
- Same way ginger can also be added while sauteing red chili.
- Add or reduce ingredients according to your taste.
- Adding sesame oil while tempering gives a nice smell and taste.
- If you can tolerate onion smell, this can be ground in raw without sauteing them.
(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.