south indian breakfast chutney

Tomato Chutney

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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.

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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

KADALAI PARUPPU CHUTNEY

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Kadalai paruppu chutney Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney.  I normally prefer onion chutney  but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai paruppu chutney Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) Kadalai paruppu chutney The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.

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KADALAI PARUPPU CHUTNEY | CHANA DAL CHUTNEY
Recipe type: Breakfast
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Oil – ½ tbsp
  • Chana dal or kadalai paruppu – 2 tbsp
  • Shallots – 3 nos
  • Red chilli – 2 nos
  • Tomato – 1 no
  • Grated coconut – 1 tbsp
  • Salt as required
To temper:
  • Oil- ½ tbsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves – 5 nos
Instructions
  1. Heat a flat pan with oil and add chana dal (kadalai paruppu). Stir for a minute and add roughly chopped shallots. Sauté well and add red chilli and chopped tomato.
  2. Add salt and sauté for couple of minutes.
  3. Allow them to cool and blend it along with grated coconut.
  4. Transfer the kadalai paruppu chutney to a serving bowl and do the seasoning. Enjoy it with hot idlis along with idli podi on the side!
Notes
Do not fry the chana dal for so long. Add onions before the chana dal turn brown. The right state is when the chana dal turns white around the corners.

Kadalai paruppu chutney