Tomato Chutney

In India tomato prices sometimes make people wonder if tomatoes have to categorized  in the 'luxury list'. But otherwise tomato chutney is a staple accompaniment for idli or dosa. Even in my grave i cannot forget the taste of my mom's tomato chutney. And finally now i know how to exactly replicate the recipe. i am still missing my mom's love from the ingredients list here. :(
There is not a single time during my visit to my parents, that my mom does not make this yummy thakaali chutney. 

Reminds my MOM :)

coconut chutney

A good orator inspires people, not just by the choice of powerful words, but also by pausing at the right time. A few delicate recipes are similar to such inspiring speeches. It is just not enough to know what to add, but also what not to add. In my menu chutneys are such recipes. In an attempt to make tasty and tangy chutneys, we add a lot of ingredients that arent actually supposed to be in that chutney. The fewer the ingredients, the tastier the chutney.

kollu chutney

There are a few days when the luxury of fresh vegetables is not available. Pulses is a gift for such days. Kollu is one such gift and these dried seeds offer a great helping hand when u dont have fresh vegetables around.

kollu paruppu (horsegram) 1 cup

Roast and add to boiled kollu

 jeera / cumin / seeragam 1/2 tsp

pepper 1/2 tsp

salt 1 tsp

onion 1medium (sambhar onion tastes better)

garlic 5 pods

corriander seeds 1 tblsp (heaped)

red chillies 7-10 (depending on spiciness needed)

curry leaves 2 sprigs

mustard 1 tsp

cumin seeds 1 tsp

oil 1 tsp

1. dry roast the kollu paruppu for about 10 minutes and soak in water for an hour
2. boil the kollu with 1/2 tsp cumin seeds, peppercorns and salt
3. in a pan heat 1 tsp oil and add corriander seeds, red chillies, curry leaves.
4. roast for 2 minutes and then add onion and garlic. fry in medium flame for 5 minutes.
5. after it cools, mix it with the boiled kollu.
6. blend into a coarse paste using a blender. you can blend it in batches to avoid blending the whole thing into a mushy paste.
7. heat oil in a pan and add mustard seeds. after it crackles add 1/2 tsp cumin seeds and add this tadka to the mix. You can even add a portion of the onion to the tadka if you need little crunchiness while eating.
8. chutney is ready.

Texture of thogaiyal

The chutney should have tart or sharp taste with respect to chilli and salt. it tastes better with rice that way. Use pearl onions/ sambhar onions/ small onions instead of the big one.