Tomato Chutney with Corainder

I am always looking for new ways to make chutneys since we consume lot of idlis and dosas. I tried to make tomato chutney altering it little bit by adding coriander. It tasted good with idlis.

Tomato Chutney

Tomato Chutney

1. Tomato – 4 medium
2. Coriander leaves – 1/2 bunch
3.Green Chilies – 5 or 6

1.Chop the tomatoes and clean and cut coriander leaves and chillies.
2.Fry them in a pan with a tsp oil for a few minutes.
3.Allow to cool and blend and season with mustard seeds and curry leaves.
4. Voila … ready to eat with hot idlis.


Ragi Idli

Urad Dal – 3/4 cups
Ragi Flour – 2 cups.

Soak Dal for 11/2 – 2 hours and grind to a smooth frothy paste. Mix ragi flour that is readily available in the stores and required salt. Allow the batter to ferment for 8-10 hours. Pour in greased idli moulds and make delicious idli.

This idli goes well with onion chutney/pickle, green chilly chutney/pickle or bell pepper chutney.