A delicious chutney in Tamil cuisine. Best with Idli / Dosa ..
Serves: 4 - 5
4 tomatoes (medium size)
2 green chillies
¾ teaspoon salt (or to taste)
Wash and clean tomatoes. Wipe each tomato with a soft kitchen towel and make a smooth paste in a small mixer bowl with 2 green chillies and salt. Do not add water when grinding.
For fenugreek seeds:
½ teaspoon oil
½ teaspoon fenugreek seeds (methi seeds / uluva) or ½ teaspoon fenugreek powder / methi powder
¼ teaspoon asafoetida (hing)
Heat oil in a small frying pan and gently fry fenugreek seeds and hing until fragrant. Make a fine powder and keep aside. Or gently fry fenugreek powder and hing for 2 minutes on a low heat.
1 tablespoon oil
1 teaspoon mustard seeds
6 – 8 curry leaves
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
Heat 1 tablespoon oil in a pan. Add mustard seeds. When they crackle, add curry leaves. Saute until fragrant and crisp.
Add tomato paste, red chilli powder and turmeric powder. Fry on a low heat for 2 minutes.
Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until done / tomato mixture thickens / water dries up. Finally mix with gently roasted fenugreek powder and hing. Serve with idli / dosa …