Happy weekend and Eid Mubarak to those who celebrated. Chutneys are a popular South Indian condiment or side dish, mainly prepared for breakfast for idli, dhosa and vada. Here we have prepared three varieties of chutneys; tomato and onion, peanut and coconut, to complement this dhosa. Head over to the link in the bio to get the recipes for these yummy chutneys.
Tomato and onion chutney
INGREDIENTS
2 tsp oil
1 tsp urad dal
4 dried kashmiri red chilli, broken
1 onion, finely chopped
1 inch ginger, finely chopped
2 tomato, finely chopped
¼ tsp turmeric
small piece tamarind / imli
½ tsp salt
¼ cup coconut, fresh / desiccated
FOR TEMPERING:
2 tsp oil
1 tsp mustard seeds / rai
½ tsp urad dal
2 dried kashmiri red chilli
few curry leaves
METHOD
1. In a large kadai heat 2 tsp of oil and saute 1 tsp urad dal, 4 dried red chilli to golden brown. Add in 1 onion and 1 inch ginger. saute well.
2. also add 2 tomato and saute till tomatoes turn soft and mushy.
3. Add ¼ tsp turmeric, small piece tamarind and ½ tsp salt. saute well.
4. Add ¼ cup coconut and cool the mixture completely.
5. transfer to the blender and blend to smooth paste. add water only if required.
6. now prepare the tempering by heating 2 tsp oil.
7. add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter.
8. pour the tempering over chutney.
Peanut chutney
INGREDIENTS
· ¾ cup roasted peanuts
· 2 tsp oil
· 1 tsp urad dal
· 1 tsp chana dal
· 1 green chilli
· small piece tamarind
· salt to taste
· ½ cup water, or as required
FOR TEMPERING:
· 2 tsp oil
· 1 tsp urad dal
· 1 dried red chilli, broken
· few curry leaves
METHOD
1. Add peanuts to a blender.
2. In a kadai, add 2 tsp of oil and roast 1 tsp urad dal and 1 tsp chana dal. Add in 1 green chilli till the blisters appear.
3. transfer to the blender.
4. add in small piece tamarind and salt to taste.
5. blend to smooth consistency adding ½ cup water, or as required.
6. now prepare the tempering by heating 2 tsp oil. Add in tsp urad dal, 1 dried red chilli and few curry leaves.
7. allow the tempering to splutter.
8. finally, pour the tempering over peanut chutney
Coconut Chutney
INGREDIENTS
· 1 cup coconut, fresh / desiccated
· 3 green chilli
· small ball sized tamarind / imli
· ½ tsp salt
· ¼-½ cup water
FOR TEMPERING:
· 2 tsp oil
· 1 tsp mustard seeds / rai
· ½ tsp urad dal
· 2 dried kashmiri red chilli
· few curry leaves
METHOD
1. Put 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt to a blender.
2. add in ¼-½ cup water as required depending on variety of coconut used.
3. blend to smooth paste adding more water if required.
4. Prepare the tempering by heating 2 tsp oil, add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter.
5. finally, pour the tempering over coconut chutney
These chutneys can be served with idli, dhosa or rice.
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