This is a very simple chutney to go with Idlies,Dosas,Adais and what not.
Roma tomatoes- 1.5 nos, cut coursely and ground into a paste
Onion-1/2 cubed finely
Green chillies- 4 nos, slit
Mustard seeds, urad dal-1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder- 1 to 2 tsp depending on your spice level
Curry leaves and Cilantro- For garnish
Grind the tomatoes into a smooth paste.
In a pan, add mustard seeds, urad dal, curry leaves, asafoetida(optional) and allow to splatter.
Now add the cubed onions, green chillies till golden brown.
Add turmeric powder, chilli powder,salt and mix well.
Add the tomato paste and cook for 3-4 mins until the color changes to dark red and raw smell goes.
Atlhough,this is a very popular South Indian dish and quite simple too, I still decided to blog this for my friends who are not aware of this dish. This side dish is good with any South Indian Curry with rice.
Vazhakkai(Plantain)- 2 nos
Green Chilies- 3 nos,slit and cut into small pieces
Red Chillies-2 nos
Onion-1/2 a medium,cubed
Mustard Seeds-1 tsp
Split Urad dal-1 tsp
Peel the skin of the plantain, cut into small cubes and add in boiling water. Now add a pinch of turmeric powder and chilli powder(optional) in the boiling water and boil for about 10-15 minutes until the plantain cubes are soft to touch.Drain water and keep aside.
In another pan,add a little bit of oil, red chillies, mustard seeds,urad dal,curry leaves,asafoetida and let it splutter. Now add the onions and green chillies and saute until golden brown.
Now add the sambar powder and saunf powder and mix well. Add the boiled plantain cubes and fry until you feel the raw smell of the masala is gone.
Turn off stove and add the grated coconut and mix well. You can add some cilantro for garnish.
Although I knew pesarattu was really healthy, I never knew it was this easy to make. In Andhra, pesarattu with rava upma is really famous. Its quite filling, so I simply tried the pesarattu with coconut chutney last night and it was really yum. Vig is not a huge fan of Adai but seemed to love pesarattu last night and gobbled them up.
Green gram(Green Moong dal)- 2 cups
Raw rice or Rice flour- 2 tbsp
Ginger-1/8 of an inch
Green Chillies- 5 nos
Soak the green gram with the raw rice for 6 hours or better for a whole night. You can also soak them enough to let them sprout.
In a mixie or blender, add the green moong dal, ginger, green chillies,soaked rice or rice flour, salt to taste and grind to a smoothe paste bringing to a consistency of dosa batter.
Pour on tava and serve hot with rava upma or any chutney/pickle.Enjoy!