Andhra Tomato Chutney ( Another Version )

A few weeks back, I had posted the recipe of Andhra tomato chutney that is usually served with dosas and uttapams. This time I am back with another version that is usually paired with rice. Easy to prepare and using less oil, it makes for a flavorful side dish. A big "Thanks" to my very sweet neighbor for sharing the recipe with me. (Somehow the color looks much more darker in actual but the pics give it a orange brown hue).

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 3 tomatoes
• 5-6 shallots
• 2-3 garlic flakes
• 2 green chillis
• 2 tsp urad dal
• 1/2 tsp cumin seeds
• 1/2 coriander seeds
• 1/4 tsp red chilli powder ( optional )
• a small piece of tamarind
• 1 tsp oil
• salt to taste

Preparation - Chop the tomato into big chunks.

Cooking - Heat 1/2 tsp oil in a wok. Add the urad dal, cumin and coriander seeds. Fry till fragrant. Remove and transfer to a plate. Allow to cool a bit before transferring to a mixer jar with the tamarind and salt. Grind into a powder.

Meanwhile add the remaining oil to the wok. Add green chillis followed by the tomato chunks. Fry till tomatoes start to soften a bit. Remove and allow to cool a bit.

Add to the mixer jar and buzz to get a smooth paste.

Finally add the garlic and shallots and buzz for 1-2 seconds. ( small chunks of the shallots and garlic should remain )

Serve with rice.

Bengalgram Coconut chutney

My favorite chutney when it comes to a south indian breakfast. I just adore the simplicity of this recipe. Not too many ingredients nor too many steps to be followed, this one is a breeze. But keep in mind that this tastes best when freshly ground. Once stored in the fridge it loses more than 50 percent of its original flavor.Read on for the recipe:

Preparation Time - 10-12 mins

Ingredients - 1 cup bengalgram dal, 1 tbsp split urdal dal, 2/3 cup sliced coconut, 2-3 dry red chilli, 1/2 tsp mustard seeds, 2 sprigs of curry leaves, 2 pinches asafoetida (hing), 3 tsp oil, salt to taste.

Preparation - Heat 2 tsp oil in a wok. Add the urad dal first and fry for 2 mins or till it turns a little brown. Add the bengalgram dal and fry for another 1 minute. Remove from the wok (Important else it gets over-fried) into a plate and allow to cool down a bit (I prefer to grind it when it is still warm).

Transfer into a grinder cup along with 1 red chilli and salt. Grind into a fine powder.

Now add the coconut pieces and dry grind first. Then add the required amount of water and grind again. Remove into a serving vessel.

Tempering - Heat the remaining oil in a wok. Add  the mustard seeds and once it starts spluttering, add asafoetida, red chilli and curry leaves. Remove from flame after 10 seconds. Pour this mix over the chutney and stir in.

Serve with Dosa/Idli/Vada/Uttapam.