We always prepare coconut chutney for idly/dosai. Sometimes if you want to try a variety chutney, just go for a simple tomato chutney. I know it’s not that convenient to cut and saute onions and other ingredients and grind it early in the morning especially if it is a weekday. No problem, let’s try it on a weekend. I’m sure that you will like it.
Ingredients
Onion-1, thinly sliced
Tomato-2, diced
Dry chilli-3
Fenugreek seeds-1/4 teaspoon
Salt-to taste
Oil-as required
Method
Heat oil in a pan and fry fenugreek seeds. Add onion and saute till it becomes transparent. Add dry chillies and mix well. Now add tomatoes and salt and cover till tomatoes are cooked. Allow the mixture to cool down and grind to make a smooth paste. Serve with idly/dosai/oothappam.
Note:You may also fry mustard seeds, dry chilli and curry leaves into the tomato chutney.
Ingredients
Onion-1, thinly sliced
Tomato-2, diced
Dry chilli-3
Fenugreek seeds-1/4 teaspoon
Salt-to taste
Oil-as required
Method
Heat oil in a pan and fry fenugreek seeds. Add onion and saute till it becomes transparent. Add dry chillies and mix well. Now add tomatoes and salt and cover till tomatoes are cooked. Allow the mixture to cool down and grind to make a smooth paste. Serve with idly/dosai/oothappam.
Note:You may also fry mustard seeds, dry chilli and curry leaves into the tomato chutney.
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