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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Tomato Methi Chutney


tomato methi chutney
This is a unique tomato chutney recipe that takes inspiration from Priya Shiva's Thankkali Thoku. Priya is a talented blogger from south India. The moment I checked the recipe, I was bowled over by it.

Simple, easy, and yummy, bursting with flavors of roasted methi seeds (fenugreek powder), this tomato chutney is sure going to be your go-to recipe for chutneys when you are short on time and need a tantalizing dip to satiate your cravings.

You can enjoy this chutney of tomatoes with idli, dosa, vada, rice, and even parantha.
Before sharing the recipe, I would like to say that I have tried making tomato-onion chutney the same way. It tastes equally good. Get the recipe here.

So without further ado, let's come back to the recipe, with little modifications here and there.

Ingredients
3 tomatoes
1 tsp- oil
1/4 tsp- roasted methi dana powder
2 pinches- hing (asafetida)
red chilly powder/ green chillies
1/2 tsp- mustard seeds (kali sarson)

Procedure

  1. Boil whole tomatoes for 5 minutes so that they become soft. Meanwhile, take a pan, and dry roast methi dana. When the aroma of roasted methi fills your kitchen, turn off the flame. Allow it to cool. Upon cooling, grind it to powder. Keep aside. I made this powder a day before.
  2. Take a pan.
  3. Add oil.
  4. Next add mustard seeds and hing.
  5. Let them splutter.
  6. Now add tomatoes. If you are using green chilly, add now.
  7. Cook & cover for 5 minutes.
  8. Add salt and chilly powder.
  9. Saute well until tomato becomes a paste.
  10. Sprinkle roasted methi powder.

Adapted from PriyaKitchnette.

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