Onion Tomato Chutney


Ingredients :-

Onion (Preferably red onion), chopped
1 cup
Tomato, chopped
3/4 cup
Red chillies
3-4
Ginger, chopped
2 teaspoons
Oil
2 teaspoons
Salt
to taste
Curry Leaves
5-6
Mustard Seeds
1 teaspoon
Urad Dal (Split skinless black gram)
1 teaspoon
Chana Dal (Split Bengal Gram)
1 teaspoon
Method :-

Heat 1 tsp of oil in a pan. Add half of the curry leaves and red chillies followed by the onions.
Add some salt and fry till they become translucent.
Add the chopped ginger followed by the tomatoes.
Fry till they become soft and remove from the heat.
Let it cool and grind it to a fine paste.
Heat other teaspoon of oil in a pan.
Add rest of the curry leaves and red chillies and saute it till fragrant.
Add urad dal and chana dal and let it brown.
Add mustard seeds and let it splutter. Switch off the heat.
Add the tempering/seasoning to the chutney and serve with idlis.
oniontomatochutney

Notes :-

If you don’t have eno use 1/4 – 1/2 tsp of baking soda. In this case, the batter needs to be fermented for minimum of 25-30 minutes to raise.
I always prefer using eno compare to soda since it soothes the stomach. It is available in any Asian/Indian store.
Curd should be sour enough to make good tasty idli otherwise it tastes bland.
You can add grated carrot, peas or chopped cilantro/coriander to add more flavor.
To get Idli with cashew visible on top first place one roasted cashew in each moulds and pour batter on top.
Consistency of batter and adding eno plays a major role in soft and fluffy idli.
You can drizzle some drop of ghee (clarified butter) on idlis while serving.
Idli moulds can be found in any indian store.

0 comments:

Post a Comment