As a South Indian, dosa and idli are our staple food for breakfast and dinner. So whenever I make idli or dosa, I'm in dilemma as to what chutney to make. We get bored of the eating the same coconut chutney or tomato chutney everyday, so I like to try out different chutney recipes. Check out my other chutney recipes for idli and dosa.
Tomato / thakkali chutney is one of the usual chutneys I make for idli or dosa. This time when I made tomato chutney, I added a handful of mint leaves. The addition of mint leaves lends a fresh and unique flavor to this chutney and the mint taste was not too overpowering. This chutney not only goes well with idli and dosa, but can be served with other tiffins items and paratha as well. So next time try this tomato mint combination and I'm sure you will love it!!!
THAKKALI PUDHINA CHUTNEY RECIPE
{ South Indian style chutney with tomato and mint leaves }Serves 3
Ingredients:
2 tsp sesame (gingelly) oil / nallennai
4 whole dry red chillies
½ tbsp urad dal / ulutham paruppu / black gram
1 big onion, chopped
3 medium tomatoes, chopped
½ cup mint leaves, tightly packed
¼ tsp tamarind paste
Salt to taste
To temper:
2 tsp sesame (gingelly) oil / nallennai
1 tsp mustard seeds
Method:
1. Heat 1 tsp oil in a pan. Add red chillies, urad dal and fry till dal turns golden. Transfer to a plate.
2. In the same pan, add remaining 1 tsp oil. Add onion and saute till it turns translucent. Then add tomato and fry till it becomes soft.
3. Add the mint leaves, tamarind paste and fry for 1-2 minutes. Transfer to a plate and allow to cool.
4. Add everything to a mixie / blender and grind until smooth. Heat oil in a small pan and add mustard seeds. When it splutters pour over chutney.
Serving Suggestion ~ Idli/dosa or paratha.
Notes and Tips
- You can use any oil but I recommend sesame oil as it lends a nice flavor.
- If you want less spice, add 2 or 3 red chillies only.
