It is a flavorful condiment that pairs well with dosas, a popular South Indian dish made with fermented lentil and rice batter. Here is a recipe for tomato chutney that you can serve with dosas:
Ingredients:
2 cups diced tomatoes
1 small onion, finely diced
1 green chili, finely diced (optional)
1 garlic clove, minced
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon urad dal (optional)
1 teaspoon chana dal (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt, to taste
Chopped cilantro, for garnish (optional)
Instructions:
In a medium saucepan, heat the oil over medium heat. Add the mustard seeds, cumin seeds, urad dal, and chana dal, and cook until they start to splutter.
Add the diced onion and green chili to the pan and cook until the onion is translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute.
Add the diced tomatoes to the pan, along with the turmeric and red chili powder. Stir to combine.
Reduce the heat to low and simmer the chutney for 5-7 minutes, or until the tomatoes are soft and the flavors have melded together.
Add salt to taste and stir to combine.
Garnish with chopped cilantro, if desired, and serve hot with dosas. Enjoy!
Ingredients:
1 cup diced vegetables (such as potatoes, carrots, green beans, or peas)
1 cup water
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, finely diced
1 small tomato, finely diced
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, to taste
Chopped cilantro, for garnish
Instructions:
In a medium saucepan, bring the water to a boil. Add the diced vegetables and cook until tender, about 5-7 minutes.
In a separate pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to splutter.
Add the diced onion and tomato to the pan and cook until the onion is translucent, about 5 minutes.
Add the turmeric, red chili powder, coriander powder, and garam masala to the pan and stir to combine.
Add the cooked vegetables to the pan, along with the salt. Stir to combine.
Reduce the heat to low and simmer the curry for 5-7 minutes, or until the flavors have melded together.
Garnish with chopped cilantro and serve hot, with puttu. Enjoy!
