Nothing can beat the Sambar – Coconut chutney combination for our South Indian Idlis and Dosas. But we may be tried of preparing the same sambar and coconut chutney for our everyday menu. Just try this Coriander Tomato chutney for a change. Bet your kids will ask for this chutney often. So simple and easy to prepare, this chutney can also be served for panniyaram.
Coriander Tomato Chutney for dosa
By March 23, 2013Published:
- Yield: 1 bowl (3 Servings)
- Cook: 5 mins
Tangy tomato and onions ground with fresh coriander leaves and seasoned with mustard seeds.
- 2 Tomato ripe
- 1 big Onion chopped
- 1/2 bunch coriander leaves fresh
- 2 cloves Garlic
- 1 small piece ginger optional
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 1/2 teaspoon Mustard seeds and urad dal
- 1 tablespoon gingeley oil
- In a mixer, grind the onions, tomatoes, garlic, ginger and the coriander leaves to a paste by adding little water.
- Heat oil in a kadai, add the mustard seeds and urad dal.
- Once they splutter, add the ground paste.
- Add little water, salt, turmeric powder and chilli powder. Allow the chutney to cook on medium flame for 5 minutes.
- Finally add a teaspoon of gingeley oil and serve with crispy dosas or soft and spongy idlis.
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