Malabari Tomato Chutney
MALABARI TOMATO CHUTNEY
This is a Tomato Chutney prepared by adding Coconut. This dish is very common in the Malabar region of Kerala and is served with Dosa and Idli.
Ingredients:
1. Oil- 2 tbsp
2. Urad dal- 1 tbsp
3. Split Chickpeas / Chana dal- 1 tbsp
4. Ginger Garlic paste- 1 tsp
5. Shallots- 4
6. Chopped Tomato- 3
7. Turmeric powder- 1/2 tsp
8. Chilli powder- 1 tsp
9. Kashmiri Chilli powder- 1/2 tsp
10. Grated Coconut- 1/4 cup
11. Salt- as needed
12. Mustard- 1 tsp
13. Red Chilli- 3
14. Curry leaves- 1 spring
Heat 1 tbsp of oil and roast Urad dal and Chana dal till light golden. Add Ginger Garlic paste, Shallots and Tomato. Saute till wilted. Mix Turmeric powder, Chilli powder and Kashmiri Chilli powder. Lastly, add Coconut and salt. Mix well and switch off the flame. Let it cool down completely. Once cold, grind it into a thick chutney paste and keep aside.
Heat 1 tbsp of oil. Splutter Mustard. Roast Red Chilli and Curry leaves. Pour this mixture over the ground chutney and mix well.
Serve with Dosa, Idli, Vada etc.
4. Ginger Garlic paste- 1 tsp
5. Shallots- 4
6. Chopped Tomato- 3
7. Turmeric powder- 1/2 tsp
8. Chilli powder- 1 tsp
9. Kashmiri Chilli powder- 1/2 tsp
10. Grated Coconut- 1/4 cup
11. Salt- as needed
12. Mustard- 1 tsp
13. Red Chilli- 3
14. Curry leaves- 1 spring
Heat 1 tbsp of oil and roast Urad dal and Chana dal till light golden. Add Ginger Garlic paste, Shallots and Tomato. Saute till wilted. Mix Turmeric powder, Chilli powder and Kashmiri Chilli powder. Lastly, add Coconut and salt. Mix well and switch off the flame. Let it cool down completely. Once cold, grind it into a thick chutney paste and keep aside.
Heat 1 tbsp of oil. Splutter Mustard. Roast Red Chilli and Curry leaves. Pour this mixture over the ground chutney and mix well.
Serve with Dosa, Idli, Vada etc.
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