Tomato Chutni - Bangalore Style

Tomato Chutni is a side dish eaten almost everywhere in the South India. Bangalore has its own variety and style of making the chutni. Bangalore style stands out as a little tangy and sweetish variety among all the varieties one can find in southern India. It is a perfect blend of mild spices with ripe tomatoes. I hope you all will like it.

Ingredients:

1.  Red Tomatoes : 3-4 medium size. cut into small pieces.
2.  Tamarind : 1-2 small pieces.
3.  Urad Dal : 2 tbsp
4.  Asafetida (Heeng) : 1 pinch
5.  Red Chilli powder : 1-2 Tbsp
6.  Oil : 3-4 tbsp  ( I use 'til ka tel' or gingelly oil)
7.  Jaggery : 1 tbsp
8.  Sambar Powder: 1/2 tbsp

Powder:

9.  Coriander seeds : 1 Tbsp
10. Fenugreek Seed / Methi seeds : 1/4 tbsp
11. Cumin seeds : 1 Tbsp
12. white pepper seeds: 2-3

13. Salt to taste.

Preparation:

Step 1. Tamarind pulp : Soak tamarind in warm water for 5 mins. Squeeze out all the pulp and keep aside.

Step 2. Powder:  Ingredients (9-12 )dry roast without any oil. Make fine powder. keep aside.

Step 3. Heat oil in a wide pan + Add  2 tbsp Oil + When the oil is hot, add chopped tomatoes. Cook tomatoes on medium heat for about 2 mins. Once they soften add tamrind pulp and shredded jaggery. Cook for 2 more mins until the raw smell of the tomatoes and tamarind goes away.

Step 4. Mash the tomatoes coarsely while it is cooking. Take out all the tomato mixture. Keep aside.

Step 5. Dry the pan and put it on flame again. Heat 2-3 Tbsp oil + add urad dal and fry till they turn reddish brown.

Step 6. Add heeng +  Red chilli powder + Powder made in Step 2. Fry for a min or two on medium heat.

Step 7. Add the tomato mixture prepared in step 4 and cook for 3-4 mins. + Add Sambaar powder + salt. Simmer for a minute.


Tomato chutni is traditionally eaten with steamed rice mixed with a tablespoon of ghee. One can also eat it with hot buttered Phulkas or Rotis.

DUM ALOO

Dum Aloo requires potatoes to be deep fried till cooked well.  To make this dish a little healthy and safe for all, I have skipped frying the potatoes. Instead, half boiled them. Tastes no different. Yummy !!

 Total preparation time  30 mins. Serves 4.

Ingredients: 
 

For Grinding:

1. Sesame seeds : 1 Tbsp
2. Coconut: Grated: 1/2 cup
3. Green chillies : 3
4. Water for consistency
5. Ginger: 1/2 inch
6. Cashew nuts: handful

Paste Mixture:

7. Curd : Half cup ( I used Amul Dahi)
8. Coriander Powder ( Dhaniya) : 1 tbsp
9. Fennel seeds ( Saunff) powder  : 1 tbsp
10. Red Chilli Powder: 1/2 - 1 Tbsp
11. Turmeric: 1/2 tbsp
 

Rest:

11. Potatoes 4-5 medium size : Half Boiled and peeled. Cut into large dices.
12. Oil for frying : 2-3 Tbsp
13. Asafetida (Heeng) : 1 pinch
14. Jeera : Cummin Seeds : 1 Tbsp
15. Red chillies : broken into half 2-3
16. Besan : 3 Tbsp
17. Garam Masala : 1/2 Tbsp
18. Salt to taste
19. Coriander leaves for garnish

Preparation:

Step 1 :  Half boil potatoes. Peel off the skin and cut them into large dices. Keep aside.
Step 2 :  Grind Ingredients 1-6 and make fine paste.
Step 3 :  Make a paste from Ingredient 7-11. Mix well.
Step 4 :  Mix the ground paste made in step 2 with the curd mixture made in step 3.  Keep aside.
Step 5 :  Heat oil in a pan + Add Jeera + Wait until it crackles + Add Heeng + Red chillies. Dry roast it for a minute.
Step 6 :  Add  Besan and fry till the rawness of the besan disappears. Add a little water if needed.
Step 7 :  Add the final paste made in Step 4. Cook with a little water (if needed) till the raw smell of the ingredients disappears. If you see oil coming out from the side, that should  tell you that the paste is cooked evenly.
Step 8 : Add Garam Masala cook for a min + Salt to taste + Simmer for 2-3 mins.
Step 9 : Add chopped Handful of coriander leaves and well.

Serve hot with buttered phulkas or rotis.