TOMATO CHUTNEY

INGREDIENTS

Tomatoes – 3 medium size

Red chilli powder – 2 tsp

Cumin powder – 1/2 tsp

Garlic cloves – 3 peeled

Salt to taste

TALIMPU

Oil – 2 tbsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves few

Asafoetida – 1/2 tsp

METHOD

Boil tomatoes in water for 5 to 7 minutes and keep it aside. Peel the skin and remove the juice and cut the tomatoes into pieces.

Grind tomatoes , red chilli powder ,cumin powder , garlic cloves and salt into fine paste and keep it aside.

Take a small kadai and heat oil.

Add all the talimpu ingredients one by one in order. When mustard seeds start spluttering, add tomato paste and mix well.

Switch of the flame. Adjust seasoning . Goes well with dosa, idli.

 

ALOO PICKLE

INGREDIENTS

Potato pieces – 1 cup

Green chilles – 5 cut into 2 inch pieces

Mustard powder – 1/4 cup

Red chilli powder – 1/2 cup

Fresh lemon juice – 1/3 cup

Cumin seeds – 1 tsp

Fenugreek seeds -1 tsp

Garlic cloves – 20  mashed with skin

Salt to taste

Oil – 1- 1/3 cup

METHOD

Peel the potato and wash it. Cut the potato into small cubes and pat dry on kitchen towel for 20 minutes .

Take a large bowl mix all the ingredients one by one. Adjust seasoning.

Serve with hot rice.

Suggestions – Store in fridge after 2 days.