Onion Tomato Chutney

Onion Tomato Chutney is my best liked dish at home compared to all other chutneys prepared. Like most south indian recipes, this is a hot and spicy tomato and onion chutney. You can increase or decrease the Onions and Tomatoes in this chutney as per taste. I like this chutney a little sweet and prefer to add onions a little more. I bet my friends this chutney will be a star at your dining table. Good Day to all :)

Ingredients:

Onion - 3 medium

Tomato - 1 medium

Dry red chillies - 6 nos

Mustard seeds - ½ tsp

Urad dal - 1 tsp

Asafetida powder - ¼ tsp

Curry leaves - 1 spring

Salt - to taste

Oil - 2 tbs

Preparation:

- Heat oil in a pan, add asafetida powder and splutter mustard seeds.

- Add urad dal, dry chillies, curry leaves to the pan and fry well till golden brown.

- Now add onions and saute well till light brown in color. Add the tomatoes and saute till mushy for about 6 to 8 mins on medium flame till it comes to a gravy consistency & the raw smell goes.

- Switch off flame and let the mix cool. Add salt to taste.

- When the mix is cooled, grind in a blender without water.

- Serve with Dosa, Idli, and paniyaram.

Note:

- Adjust spice and salt as per taste.

- No water should be added to the chutney, but i had to add 1 tbsp of water while grinding.

Paniyaram (Masala Paddu)

Paniyaram or Masala Paddu are also known as kuzhi paniyaram, appes, appams and paddu in different parts of India. Masala Paddu recipe is made from idli or dosa batter. This dish is ideal for breakfast, lunch and for a quick meal too. Paddu’s are also sold at food streets in Bangalore and some parts of India. Paniyaram or Paddu is prepared as sweet dish paniyaram or masala paniyaram. My version of paniyaram recipe is simple, quick and healthy. This is one of my our favourite breakfast at home. Try them and have a great day ahead :)

Ingredients:

Idli batter - 5 cups

Onions - 1 medium (chopped finely)

Green chillies - 3 nos (chopped finely)

Curry leaves - 2 string (chopped finely)

Ginger- 1 small piece (chopped finely)

Black peppercorns - 1 tbsp

Mustard seeds - 1 tsp

Salt - to taste

Oil - 2 tsp (for frying)

Oil - for cooking the paniyaram

Preparation:

- Take Idli batter in a bowl and keep aside.

- Heat oil in a pan, splutter mustard seeds, add onions, green chillies, ginger, curry leaves, black peppercorns, salt and fry till onions turn translucent. Once done, let cool for some time.

- Add the above mix to the Idli batter and mix well. Masala paniyaram batter is ready to cook.

- Heat the paniyaram pan, add 3-4 drops of oil into each hole. (Heat should be in low medium flame)

- Now pour 1 spoon each of the batter to the paniyaram pan and let cook with lid on. Once the edges turn brown in color, turn the paniyaram to the other side with a pointed fork and let cook with lid on.

- Once cooked and golden brown in color, remove from pan and serve hot with Onion Tomato chutney, Coconut chutney and Sambar.

Note:

- Adjust salt as per taste.

- Add the onions mix to the batter just before preparing Paniyaram or the mix would leave moisture making the batter thin and water.