Tomato Chutney, Easy Tomato Chutney For Idli And Dosa

Tomato chutney, Easy tomato chutney for Idli and Dosa

Easy tomato chutney for Idli and Dosa – Thakkali Chutney “தக்காளி சட்னி”

Tamilnadu Coimbatore style Easy tomato chutney for idli and dosa recipe. Thakkali chutney With step by step pictures.

This is my mom’s recipe for easy tomato chutney. Its a very easy tomato chutney recipe with very few ingredients and goes well with idli and dosa. This is one of those quick tomato chutney recipes that come together in no time. This is a very Tamilian style tomato chutney or thakkali chutney as its called. Its a little thin in consistency. Its perfect to dunk the idli in. Here is how to do a quick tomato chutney, moms style.

First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.

Puree the peeled tomatoes in a blender and set aside.

Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.

Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.

Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.

Remove off heat and serve tomato chutney hot with idli or dosa.

• 2 Tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 - 3 dried red chillies
• 1 Big onion, chopped fine
• 5 - 6 Tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon jaggery

1. First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.
2. Puree the peeled tomatoes in a blender and set aside.
3. Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.
4. Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.
5. Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.
6. Remove off heat and serve hot with idli or dosa.

Notes

Break the dried red chillies into two if you want it more spicy. You can add more red chillies too. Use Indian Naati tomatoes – Naatu Thakkali for traditional taste.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian

• 2 Tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 - 3 dried red chillies
• 1 Big onion, chopped fine
• 5 - 6 Tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon jaggery

1. First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.
2. Puree the peeled tomatoes in a blender and set aside.
3. Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.
4. Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.
5. Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.
6. Remove off heat and serve hot with idli or dosa.

Notes

Break the dried red chillies into two if you want it more spicy. You can add more red chillies too. Use Indian Naati tomatoes – Naatu Thakkali for traditional taste.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/easy-tomato-chutney-for-idli-and-dosa/

Carrot Poriyal Recipe, Tamilnadu Style Carrot Poriyal. Tamilnadu Style Carrot Poriyal recipe with coconut . With step by step pictures.

South Indian Tamilnadu Style Carrot Poriyal stir-fry makes a perfect side dish for lunch. Its a very simple recipe that’s very delicious and its super packed with nutrition. Its very tasty. Carrots are steamed and a tempering added to it for the finish. We add fresh shredded coconut at the end. It is optional. If you do not want to add coconut, you can leave it. Here is how to do an awesome South Indian Tamilnadu Style Carrot Poriyal.

I do not like boiling the veggies in water and later draining the water. Here is a better way. Place the chopped carrots in a bowl. Place the bowl inside a pressure cooker that’s been already filled with about an inch of water. No need to add water to the carrots. Cook the carrots in the pressure cooker for 5-6 minutes until fork tender. About 4 whistles (3 whistles for al-dente, 4 whistles for soft texture). It will cook to perfection and no tension of excess water.

Here is the cooked tender carrots for Carrot Poriyal. I do not add salt while cooking carrots. Set aside.

Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.

Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing.

Add in the boiled carrots and the fresh shredded coconut. The coconut is optional. Briefly saute for a minute and remove off heat. Carrot Poriyal is ready.

Serve Carrot Poriyal hot with rice.

Here is a printable Carrot Poriyal recipe.

• 400 grams Carrots, finely chopped
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 medium onion, chopped fine
• 1/2 teaspoon salt
• 1 big pinch asafoetida (hing)
• 1/4 cup shredded coconut (optional)

1. Boil the carrots until fork tender. Set aside.
2. Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.
3. Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing.
4. Add in the boiled carrots and the fresh shredded coconut. The coconut is optional. Briefly saute for a minute and remove off heat.
5. Serve hot with rice.

Notes

Add green chillies if you want a spicier stir-fry / poriyal.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Stir-Fry
• Cuisine: South Indian