Category Archives: Breakfast Accompaniments

Onion Tomato Chutney


tomato onion chutney2

Onion Tomato chutney is one of the tastiest accompaniment that goes well with almost any breakfast item. This is one of our very favorite chutney and can be made in no time. This chutney can be even stored in refrigerator and used for 2 or 3 days. This will definitely be liked by everyone even the kids.

Ingredients:

  •   Tomato – 2 ,medium
  • Onion -1 large
  • Red chillies – 4 to 5
  • Channa dal – 1 tablespoon
  • Salt – to taste
  • Oil – 1 teaspoon

To temper :

  • Sesame oil – 1 or 2 teaspoons
  • Mustard seeds – 1/2 teaspoon
  • Split urad dal – 1/2 teaspoon
  • Curry leaves – 1 sprig

Method :

  1. Heat 1 teaspoon of oil in a pan and add in the channa dal and roast till it turns golden brown. Then add in the dried red chillies. And then the roughly chopped onions.step2
  2. Fry till the onions turn transparent. Then add in the cubed tomatoes.step3
  3. Fry till the tomatoes turn mushy and are cooked well.  Switch off the flame and let this cool to room temperature.
  4. Once it cools down, take it in a mixer grinder with salt and grind it to a fine paste.step5
  5. Now in a pan , heat 2 teaspoons of sesame oil. When the oil is hot enough, add the items given under to temper, and add it to the chutney.
  6. Mix well and serve it with Idli or Dosas. This will also go well with paniyaram, aapam or pesarattu dosa.

onion tomato chutney1

Tomato Kuruma


kuruma2

This is a simple kuruma made from tomatoes. My amma makes Tomato kuruma in two ways but this is my favorite. She makes this for Idlis and this would be the first dish I would ask my mom to prepare whenever I am visiting her. This is one heart winning recipe and it never failed to impress anyone.

Ingredients:

  • Tomatoes – 3
  • Onion – 2
  • Coriander seeds – 2 tablespoons
  • Channa dal – 2 tablespoons
  • Coconut, shredded – 1/2 cup
  • Green chilli -1
  • Red chilli powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Water – 1 cup
  • Salt – to taste
  • Oil – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Coriander seeds – to garnish

Method :

1. In a pan, dry roast the channa dal and coriander seeds till they slightly change in color and gives a nice aroma. Switch off the stove and let this cool.

step1

2. Once it cools down, take it in a mixer jar along with shredded coconut and tomatoes and grind it to a smooth paste. No need to add water.

step2

3. In a sauce pan, add a teaspoon of oil, splutter the mustard seeds. Then add in the cut onions and slit green chilly and fry it till the onion becomes transparent.

step3

4. When the onion turns transparent, add in the ground paste, water, salt ,turmeric powder and red chilli powder. Mix it well. Water level can be adjusted depending on the consistency of the kuruma.

step4

5. When the mixture comes to boil, switch off the flame and garnish it with chopped coriander leaves.

step6

 

Serve it hot with steaming Idlis or dosas.

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Inji Pachidi


pachidi

Inji Pachidi (Ginger chutney) is perfect accompaniment for pesarattu ,Idli or even curd rice. The fresh flavours of Ginger with the sourness of tamarind, spiciness of red chilli and the sweetness of jaggery is surely a mouth watering thing.

Ingredients :

  • Ginger – 2 inch piece, roughly chopped
  • Urad dal – 1 tablespoon
  • Channa dal – 1 tablespoon
  • Red chilli – 2 ( depending on the spice level prepared)
  • Tamarind – small grape sized
  • Jaggery – a teaspoon
  • Salt – to taste

To Temper :

  • Oil – 1 teaspoon
  • Mustard seeds – 1 teaspoons
  • Curry leaves – 4 to 5

Method :

1. In a pan, dry roast the Urad dal, channa dal and red chilli in medium flame till the dals turn golden brown. Transfer it to a plate and let it cool.

step1

2. In the same pan, add in the ginger pieces and roast till it slightly changes color and keep it with the already roasted dals.

step2

 

3.Once everything cools own, take them in a mixer jar, along with tamarind , jaggery and salt and grind it to smooth paste adding required water.

step3

Transfer it to serving bowl. Temper it with mustard seeds and curry leaves and serve it with pesarattu,Idli or curd rice.

pachidi

Coconut chutney


chutney

I admit coconut chutney is not a big deal to make. But for beginners like me, getting it in correct consistency and color is definitely a big thing. When I make them while I was learning to cook, I know what goes inside the coconut chutney. But I never got it correct. Then I realized the amount of ingredients that we add is also important to get the chutney perfect.

Ingredients :

  • Coconut, shredded – 1 cup
  • Fried gram – 1 tablespoon
  • Green chilli – 1
  • Salt – to taste
  • Water – as required

To Temper :

  • Gingelly oil – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig

Method :

1. Take shredded coconut,salt,chilli and fried gram in a mixer jar or blender.

step1

2.Adding a little water(for me it took 1/4 to 1/2 cup water), grind it to a smooth paste.

step2

3.Transfer it to a serving bowl. In a pan, heat a teaspoon of oil, splutter mustard seeds, add in the curry leaves and add it to the chutney.

Serve it with hot idlies, dosa , upma or adai..

chutney1

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