Saturday, 17 April 2010
The origin of this chutney is an interesting story. When I was doing PhD in India we (our labmates) went to a stem cell conference in Hyderabad. That was my first visit to AP and I had no clue at that time that I will marry a person from AP :). The conference was arranged in a five star hotel so there were lots of delicious food. We really had gala time and till now I have never attended such a posh conference. But the dish that mesmerized me was not from that five star hotel. We stayed in a very normal hotel and in the morning we used to buy idlies from a nearby shop. With that idlies they served a tomato chutney. All the 3 or 4 days we stayed there I would eagerly wait for the breakfast because of that particular chutney. I could never forget that taste. I always had that tomato chutney in my mind. One day I wanted to make that chutney myself by remembering that taste and imagining the ingredients and that is how this chutney originated. Do try it. You will also get caught by its taste.
Tomato - 2 nos (ripe and firm ones)
Onion- 1 no
Garlic- 5 pods
Urid dhal- 1 heaped tbspn
Black seasame seeds- 2 heaped tbspns
Dried red chillies- 6 nos (adjust according to your taste, I like it spicy)
Curry leaves- some 10 leaflets
Turmeric powder- a pinch
Tamarind- size of a small gooseberry (optional) ( If your tomatoes are not sour enough use it when grinding)
Salt to taste
Oil- 2 tbspn
Heat a pan. Fry urid dhal, black seasame seeds, red chillies and curry leaves until the urid dhal turns brown and emits a nice aroma. Remove from fire. Cut onions and tomato. Peel the garlic pods. Add oil in a pan. When the oil gets heated add a pinch of turmeric, onion, tomato and garlic. Saute them until the onions become translucent and the tomato pieces becomes soft. Now add all the items together in a mixer grinder including the required amount of salt and grind them into a paste. Tasty, tasty tomato chutney will be ready to serve. Tastes wonderful with idly, dosa and even with curd rice.
Taste enhancing tips : Do not use white seasame seeds. Use the black one. Take care not to burn the ingredients when frying. Onion, garlic and curry leaf adds taste to this dish. Happy cooking!!!