cumin seeds

Tomato Chutney

by // // No Comments

Tomato ChutneyIt has been quite a while since I had posted a chutney recipe. Chutneys are a type of accompaniment that is specific to South Asian cuisine. It is similar to relish and mustards in western cuisines. The word chutney is derived from the Sanskrit word ‘Catni’ which means to lick (courtesy-Wikipedia). There are literally hundreds of varieties of chutneys made from a wide range of spices, vegetables and fruits. Today I have posted one such chutney variety made from tomato called the Tomato chutney or thakali chutney.

Tomato ChutneyTomato chutney is one of the most popular chutney varieties in south Indian cuisine. It is most often had for breakfast along with idli and dosa. Tomato chutney is very easy to make and uses very minimum ingredients. One interesting fact about chutneys in general is that they were originally used as a method of preserving food which was later adopted by Roman and British empires during colonization.

Tomato ChutneyTomato chutney can be stored for three to four days (using the refrigerator). Also, you can customize the chutney to suite your palate by making it spicy or mild. Try this easy yet tasty chutney recipe in your home and have it with hot idlis or ghee roast along with idli podi.

Print
Tomato Chutney
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
To grind:
  • Grated coconut – 2 tbsp
  • Shallots – 2 nos
  • Homemade sambar powder (veettu milagai podi) – 2 tbsp
  • Cumin seeds – ¼ tsp
other ingredients:
  • Oil – 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves – 5 nos
  • Shallots, chopped – 9 nos
  • Green chilli, slit – 1 no
  • Tomatoes, finely chopped – 2 nos
  • Salt as required
Instructions
  1. Grind all the ingredients mentioned above to a fine paste and keep it aside.
  3. Heat a pan with oil and add mustard and urad dal. When they start to splutter add curry leaves.
  5. Add chopped shallots and sauté until they turn translucent.
  7. Add slit green chilli and chopped tomatoes. Add enough salt and sauté well.
  9. Finally add the ground paste when the tomatoes turn mushy.
  11. Mix well and bring it to boil.
  13. Cook until the raw smell disappears or cook for one whistle in a pressure cooker. Enjoy tomato chutney with ghee roast and idli podi. 

 Tomato Chutney

MUTTON GRAVY | MUTTON KUZHAMBU | LAMB CURRY

by // // No Comments

002No ginger, no garlic, no tomatoes and yet a delicious dish.
Do any of you know that we could actually make a non vegetarian dish without adding any of those above ingredients? Well here it is!!!
mutton gravyI was not a fan of mutton (besides my mom’s Mutton Chukka) until I tried this delicious mutton gravy at my MIL’s place. She has this traditional cooking style where she uses ammi kal (Flat bed manual grinding stone) to grind all the masalas. This gives an exotic taste which I love. It is a very simple recipe, in fact all you need is mustard seeds, onion and ground masala!
027Here I have used a blender to prepare the masala . My MIL had given me a small ammi kal but I didn’t bring it back with me, which I regret now. Anyways, the outcome was more or less similar to hers and I hope that you enjoy the dish as well.
025Yummy!!!

Print
MUTTON GRAVY | MUTTON KUZHAMBU | LAMB CURRY
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple traditional mutton gravy which you wouldn't have tasted anywhere. Make this lip smacking mutton kuzhambu with the simple steps and enjoy.
Ingredients
  • Mutton / Lamb – 1 kg ( 2.12 lb)
  • Gingelly oil – 1 tbs
  • Coriander seeds - 2 tbs
  • Pepper - 10
  • Cumin seeds - 1 tbs
  • Red chillies - 6
  • Grated Coconut- 1 to 2 tbs
  • Ginger – an inch
  • Shallots - 7
  • Vegetable oil - 1 tbs
  • Salt to taste
Instructions
  1. In a sauté pan, roast coriander seeds, pepper, cumin seeds and red chillies with very little oil.
  2. Wait until the mixture cools down. Then grind the mixture and make it into a paste.
  3. Grind coconut separately.
  4. In a pressure cooker, add gingelly oil and sauté the mutton until it turns white color.
  5. Then add crushed ginger along with enough water (2 cups) and pressure cook the mutton for 6 whistles (it takes 15 whistles in India)
  6. Drain the mutton and save the drained water. Add the ground mixtures (coconut & coriander) to the drained water and mix well.
  7. Finally in a sauce pan, add vegetable oil and season it with mustard and onion.
  8. Add the above drained water mixture and allow it to boil.
  9. Then add the cooked mutton along with salt and bring it to boil.

 

023