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Tomato Coriander Mint Chutney
House grown pudina together with contemporary coriander leaves and plump, ripe, juicy purple tomatoes from farmer’s market, sauteed with cumin, inexperienced chillis and cut up gram dal, blended to a rough paste and tempered with asafoetida and curry leaves. Yields a easy, fast and satisfying pachadi that went down very well with Idli, our morning breakfast. Tart flavored tomatoes are cloaked with hints of sweetness and spice and brightened with a pronounced herb-y taste!
Tomato Coriander Mint Chutney Recipe
Prep & Cooking: 20 mts
Serves 3-4 individuals
Delicacies: Andhra
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4 tomatoes, sliced
1/2 cup chopped contemporary coriander
12-15 mint leaves
1/4 tbsp cumin seeds
1/2 tbsp minappa pappu/cut up gram dal
2 inexperienced chillies
salt to style
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1 dry purple chilli, tear
pinch of hing/asafoetida/inguva
8-10 curry leaves
1 Warmth 2 tsps oil in a non-stick pan. Add the cumin and allow them to brown. Add urad dal and permit it to show purple. Add the slit inexperienced chillis and saute for a 30 secs. Subsequent add the chopped coriander and mint and saute additional for two mts. Take away and preserve apart.
2 In the identical pan, add remaining oil, add the chopped tomatoes and on medium flame saute until the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Take away and funky.
3 Grind the cumin-urad dal-green chillis-mint-coriander leaves first after which add the sauteed tomatoes and salt, grind to a rough paste including a 2-3 tbsps of water. Take away onto a bowl.
4 Warmth oil in a pan for the tempering, add the mustard seeds, allow them to pop and add the dry purple chilli and curry leaves and fry for a couple of secs. Lastly add the asafoetida and instantly add the seasoning to the bottom pachadi. Serve with sizzling idlis or dosas.
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