Lady's Finger Dal Curry

Lady's finger dal curry is a semi thick ladies finger masala curry made with ladies finger, toor dal and freshly ground coconut tomato masala paste and goes well with rice. Lady's Finger Dal Curry recipe is with step by step photos.

The following ingredients are needed to prepare Lady's Finger Dal Curry.

Ingredients:
Lady's finger.      -250 gm
Toor dal.              -1/4 cup
Grated Coconut.  -1/2 cup
Dry red chillies.   -2
Tomato.                -2
Tamarind.            -a marble size
Sambar powder.  -1tbsp
Mustard seeds.    -1/2 tsp
Cumin seeds.       -1/4 tsp
Curry leaves.       -1sprig
Hing powder.       -1/4 tsp
Salt.                      - to taste
Water.                   -as required
Oil.                       -2 tsp +1tbsp
Turmeric powder.- a pinch

Method:

1). Wash the ladies finger, trim both the ends and cut the ladies finger into 1inch lengthy pieces. Heat 1tsp oil in a pan and fry the chopped ladies finger in oil for 2 minutes. Keep aside the oil fried ladies finger.

2). Roast 2 dry red chillies in 1 tsp oil in a pan. In a mixer grinder add 1/2 cup grated coconut, 2 roasted red chillies, 2 chopped tomatoes, a marble size tamarind, 1 tbsp sambar powder and grind to a fine paste. Keep aside the freshly ground coconut tomato masala paste.

3). Heat 1tbsp oil in a wide bottom pan. Splutter mustard seeds and cumin seeds. Add curry leaves and hing powder (asafoetida) and saute well. Add oil fried ladies finger into the pan and saute well.

4). Wash and pressure cook 1/4 cup  toor dal adding a pinch of turmeric powder and required water till soft. Add the cooked toor dal and little water into the pan an mix well. Boil and cook for 2 minutes on low flame.

  5). Add freshly ground coconut tomato masala paste and required salt into the pan and mix well.

6). Add required water into the pan and make a semi thick gravy. Boil and cook the gravy for few minutes and switch off the flame.

 7). Transfer the lady's finger dal curry to a serving bowl.

Lady's Finger Dal Curry is ready to serve with rice. 

Mushroom Almond and Cashew Nut Curry

Mushroom almond and cashew nut curry also known as almond cashew nut mushroom curry is a delicious and very tasty side dish made with button mushroom,onion and tomato cooked in freshly ground almond cashew onion paste and goes well with chapati, parotta and naan. Mushroom Almond and Cashew Nut Curry recipe is with step by step photos.

The following ingredients are needed to prepare Mushroom Almond and Cashew Curry.

Ingredients :
Button mushoom.- 200 gm
Tomato.                - 2
Onion.                   -1
Cumin seeds.         -1tsp
Bay leaf.                -1
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tsp
Coriander powder.-1tsp
Garam masala.      -1tsp
Salt.                      - to taste
Butter.                   -2 tbsp
Oil.                        -2 tsp

For grinding Almond Cashew Onion Spice Paste: 
Almond / badam.-10
Cashew nuts.       -10
Onion.                 -1 finely chopped
Ginger.                - a small piece
Garlic.                 - 5
Cumin seeds.       -1tsp
Cloves.                 -3
Cardamom.          -3
Black pepper.      -6 corns
Oil.                      -1tbsp
Water.                  - as needed

Instructions:
1). Wash and clean button mushoom in fresh water. Drain water completely from button mushroom and chop the cleaned button mushrooms into halves. Heat 2 tsp oil in a wide bottom kadai and add the chopped mushroom pieces and saute them in oil for 2 minutes. Switch off the flame and keep aside the oil sauted mushroom pieces.

2). Heat 1tbsp oil in the wide bottom kadai and splutter cumin seeds. Add cloves, cardamom and black pepper corn into the kadai and saute well. Add chopped onion, chopped ginger, chopped garlic and fry in oil until onion turns translucent. Add soaked cashews, soaked and peeled almonds into the kadai. Saute well for a minute on low flame. Switch off the flame and allow the sauteed ingredients to cool.

3). Once cooled grind the sauteed ingredients together to a fine paste adding little water. Transfer the freshly ground almond cashew onion spice paste to a plate.

Method:
1). Heat 2 tbsp butter in the wide bottom kadai on medium flame.

2). Add bay leaf and cubed onion into the kadai and fry until onion becomes slight pinkish in colour.

3). Add freshly ground almond cashew onion spice paste into the kadai and fry in butter till the raw smell goes. Add little water and boil the ground paste on low flame.

4). Add chopped tomatoes into the kadai and saute well till the tomatoes become soft.

5). Add turmeric powder, red chilli powder, coriander powder, garam masala  and required salt into the kadai and mix well.

 6). Add oil sauted mushroom pieces into the kadai and mix well.

7). Cover and cook the mushroom pieces for 10 minutes and switch off the flame. Add crushed kasuri methi into the kadai and mix well.

8). Transfer the mushroom almond and cashew nut curry to a serving kadai.

Mushroom Almond and Cashew Curry is ready to serve hot with chapati, paratha or naan.  

Radish Kootu / Mullangi Kootu Curry

Radish kootu / Mullangi kootu curry is a thick gravy dish made with radish, carrot, peanut and split yellow moong dal. Radish Kootu /Mullangi Kootu Curry recipe is with step by step photos.

The following ingredients are needed to prepare Radish Kootu /Mullangi Kootu Curry.

Ingredients:
Radish.               -1
Carrot.                -1
Tomato.              -1
Moong dal.         -1/2 cup
Peanuts.              -1/4 cup
turmeric powder.-1/4 tsp
Water.                 -2 cups
Salt.                    -to taste

For grinding Coconut Masala Paste:
Grated coconut. -1/2 cup
Dry red chillies. -3
Coriander seeds.-1&1/2 tsp
Urad dal.            -2 tsp
Chana dal.          -2 tsp
Coconut oil.       -1tsp for roasting

For Seasoning:
Mustard seeds.-1tsp
Cumin seeds.  -1tsp
Dry red chilly.-1
Curry leaves.  -1sprig
Hing powder. -1tsp
Coconut oil.   -2 tbsp

Instructions:
1). Remove the outer skin of radish, cut and remove both the ends, wash and chop radish into small pieces. Remove the outer skin of carrot, wash and chop carrot into small pieces.Wash split yellow moongdal. Pressure cook split yellow moong dal along with chopped radish, chopped carrot, peanuts, turmeric powder, 1/2 tsp salt and 2 cup of water till soft. Transfer the cooked split yellow moong dal radish carrot peanut mixture along with cooked water to a bowl and keep aside.

2). Heat 1tsp coconut oil in a pan and roast urad dal, chana dal, dry red chillies and coriander seeds till dal changes to golden colour on medium flame. Keep aside the roasted ingredients to cool.

3). Once cooled grind the roasted ingredients along with grated coconut to a smooth paste adding little water. Keep aside the ground coconut masala paste.

Method:
1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds and cumin seeds. Add broken dry red chilly halves, curry leaves and hing powder (asafoetida) into the pan and saute well in oil for a second.

2). Add finely chopped tomato into the pan and saute well till tomato becomes soft.

3). Add cooked split yellow moong dal radish carrot and peanuts mixture along with cooked water into the pan and mix well.

4). Add required water into the pan to adjust the consistency and mix well.Boil and cook the curry for 3 minutes on low flame and stir well in between.

5). Add ground coconut masala paste  and required salt into the pan and mix well.

6). Boil and cook the radish Kootu / mullangi kootu curry for few minutes.Mix the curry well and switch off the flame.

Transfer the radish kootu / mullangi kootu curry to a serving bowl.

Very tasty Radish Kootu /Mullangi Kootu Curry is ready to serve with rice. 

Soya Chunks Sukka

 Soya chunks sukka is a flavourful dry dish made with soya chunks adding onion, tomato and whole spices. Soya chunks sukka can be served as a starter and goes well as a side dish with chapati, roti, naan, rice etc.

 The following ingredients are needed to prepare Soya Chunks Sukka.

Ingredients:
Soya chunks.         -1 cup
Onion.                   -1
Tomato.                 -1
Green chilly.          -3 slit
Curry leaves.         -2 sprig
Turmeric powder.  -1/4 tsp
Red chilly powder. -1/2 tsp
Kashmiri chilly powder.-1tsp
Coriander powder.  -1tsp
Cumin powder.       -1/2 tsp
Garam masala.        -1/2 tsp
Cumin seeds.           -1tsp
Bay leaf.                  -1
Cinnamon stick.      -1 inch
Cloves.                    -4
Cardamom.              -1
Star anise.                 -2
Ginger garlic paste.  -1tbsp
Mint leaves chopped-1/4 cup
Coriander leaves.      -1/4 cup chopped
Salt.                           -to taste
Oil.                            -1tbsp

Instructions:-

Soak soya chunks in boiling water for 10 minutes. Drain the boiled water and squeeze the soaked soya chunks to remove the water completely from it. Slice onion lengthwise. Finely chop tomato, mint leaves and coriander leaves. Keep aside.

Method:
1). Heat 1tbsp oil in a wide bottom pan. Add bay leaf, cinnamon stick, cloves, cardamom, star anise into the pan and saute well.Splutter cumin seeds. Add slit green chilly and curry leaves into the pan and saute well.

2). Add onion slices and saute well till onion turns golden brown. Add ginger garlic paste and saute well until raw smell goes.

3). Add turmeric powder, red chilly powder, Kashmiri red chilly powder, coriander powder, cumin powder and garam masala into the pan and mix well.

4). Add finely chopped tomato into the pan and saute well till stomato becomes soft and mushy.

5). Add squeezed soya chunks into the pan and mix well. Add required salt. Sprinkle some water and mix everything on low flame. Add finely chopped coriander leaves and mix well. Switch off the flame.

Soya Chunks Sukka is ready to serve as a starter or can be served with chapati, naan or rice.

Strawberry Milkshake

Strawberry milkshake is a creamy and refreshing health drink made with strawberry,.milk, ice cream and sugar.The following ingredients are needed to prepare Strawberry Milkshake.

Ingredients:
Strawberry slices.-2 cups
Milk.                    -1 cup chilled
Vanilla ice cream.-3 scoops
Sugar.                   -2 tbsp

Method:
1). In a blender add chopped strawberry slices and sugar and blend together for 2 minutes until the strawberry slices  become a smooth paste.

2). Add vanilla ice cream and chilled milk into the blender and blend it again for 2 minutes and mix together all the ingredients in the blender to get a creamy texture.

3). Pour the strawberry milkshake into the serving glasses and garnish with a fresh strawberry on the top of the serving glass.

Strawberry Milkshake is ready to serve chilled. 

Coriander Leaves Onion Chutney.

 Coriander leaves onion chutney also known as onion coriander chutney / kothamalli chutney is a very tasty and easy to prepare chutney and goes well as a side dish with idli, dosa and appam.

The following ingredients are needed to prepare Coriander Leaves Onion Chutney /Kothamalli Chutney 

Ingredients:
Onion.                 -1
Coriander leaves.-1 cup
Mint leaves.        -1/4 cup
Grated coconut.  -1/2 cup
Tamarind.           -a gooseberry size
Dry Red chilly.   -4
Garlic cloves.     -4
Mustard seeds.    -1 tsp
Urad dal.             -1/2 tsp
Cumin seeds.      -1/2 tsp
Dry red chilly.    -1
Curry leaves.      -few
Asafoetida.         -1/4 tsp
Water.                 -as required
Salt.                    -to taste
Oil.                     -1tbsp+ 2 tsp

Method:
1). Heat 1tbsp oil in a pan. Add dry red chilly, garlic cloves and saute well. Add finely chopped onion and saute until onion turns translucent. Add chopped coriander leaves, chopped mint leaves and tamarind into the pan and saute well until the leaves wilted. Add grated coconut and saute for a minute and switch off the flame. 

2). Once cooled add the sauteed ingredients along with required salt in a mixer and grind to a smooth paste adding little water. Transfer the ground chutney to a bowl

. 3). Heat 2 tsp oil in a small pan for tempering. Add urad dal and saute well. Splutter mustard seeds and cumin seeds. Add dry red chilly and few curry leaves into the pan and saute in oil for few seconds. Add asafoetida and mix well. Switch off the flame and pour the tempering into the ground chutney in the bowl and mix well.

Coriander Leaves Onion Chutney /Onion Coriander Chutney /Kothamalli Chutney is ready to serve as a side dish with idli, dosa or appam.

Kara Chutney

 Kara chutney is made with onion, garlic cloves, tomato, red chilly and tempered with mustard, red chilly, curry leaves and asafoetida and goes well as a side dish with dosa, idli, appam and rice.

The following ingredients are needed to prepare Kara Chutney.

Ingredients:
Garlic cloves.  -6
Onion.             -1
Tomato.           -2
Dry red chilly. -5 +1
Tamarind.        -a gooseberry size
Asafoetida.      -a pinch
Urad dal.         -1 tsp
Mustard seeds.-1 tsp
Curry leaves.   -few
Salt.                 -to taste
Coconut oil.    -1tbsp +1tsp

Method:

1). Heat 1tbsp coconut oil in a pan. Add dry red chilly and saute well. Add garlic cloves and saute well. Add chopped onion and saute until onion turns translucent. Add tamarind and roughly chopped tomato and saute well until soft. Switch off the flame and allow the saute ingredients to cool.

2). Once cooled add all the sauteed ingredients and required salt in a mixer and grind together to a smooth paste. Transfer the ground kara chutney to a bowl.

3). Heat oil in a small pan for tempering. Add urad dal and saute well. Splutter mustard seeds. Add 1dry red chilly broken pieces and curry leaves into the pan and saute for few seconds. Add asafoetida and mix well. Switch off the flame and pour the tempering over the kara chutney in the bowl.

Kara chutney is ready to serve as a side dish with dosa, idli, appam and rice.

Potato Varuval / Potato Roast

 Potato varuval is a potato roast made with potatoes and ground spice mixture tossed in oil till roasted and goes well with curd rice. The following ingredients are needed to prepare Potato Varuval / Potato Roast.

Ingredients:
Potato.                   -3
Urad dal.               -1/2 tsp
Mustard seeds.      -1/2 tsp
Cumin seeds.         -1/2 tsp
Curry leaves.         -few
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/4 tsp
Salt.                       -to taste
Oil.                        -2 tsp
Coriander leaves. -few chopped

For Spice Mixture:
Dry red chilly.   -2
Coriander seeds.-1/2 tsp
Garlic cloves.     -6
Pepper corn.       -1/2 tsp
Cumin seeds.     -1/2 tsp

Instructions:-
1). Peel and chop potatoes into small cubed pieces. Finely chop coriander leaves. Keep aside.

2). In a mixer add dry red chillies, coriander seeds, garlic cloves, pepper corn, cumin seeds and pulse to a coarse mixture. Keep aside the coarsely ground spice mixture.

Method:
1). Heat oil in a non stick pan. Add urad dal and saute well. Sputter mustard seeds and cumin seeds.Add curry leaves and saute in oil.

2). Add turmeric powder and red chilly powder into the pan and mix well on low flame.

3). App chopped potato cubes into the pan and saute well. Cover and cook for 2 minutes.

4). Add coarsely pulsed spice mixture and required salt into the pan and mix everything. Cover and cook for 6 minutes on medium flame.

5). Add finely chopped coriander leaves and saute well. Switch off the flame.

Potato Varuval / Potato Roast is ready to serve with curd rice.

Asparagus Thoran / Asparagus Coconut Stir Fry

 Asparagus thoran /asparagus coconut stir fry is a very tasty and easy to prepare dry stir fry made with asparagus, onion, coconut and spices and goes well as a side dish with rice. Asparagus is a nutritious vegetable having green tender shoots harvested from the plant. Asparagus is rich in vitamins, minerals and fiber.

The following ingredients are needed to prepare Asparagus Thoran /Asparagus Coconut Stir Fry.

Ingredients:
Asparagus.            -8 stems
Onion.                   -1
Grated coconut.     -1/4 cup
Red chilly powder.-1 tsp
Turmeric powder.  -1/4 tsp
Urad dal.                -1/2 tsp
Mustard seeds.       -1/2 tsp
Fenugreek seeds.    -1/4 tsp
Salt.                         -to taste
Coconut oil.            -1 tbsp

Instructions:

Wash and chop asparagus into very small pieces. Chop onion into thin lengthy slices. Keep aside.

Method:

 1). Heat coconut oil in a pan. Add urad dal and saute well. When urad dal starts to change the colour splutter mustard seeds and fenugreek seeds (methi seeds).

2). Add thinly chopped onion slices into the pan and saute well till onion become translucent.

3). Add chopped asparagus pieces into the pan and saute well. Add required salt and mix well. Cover and cook the asparagus pieces for a minute or till soft on low flame.

4). In a bowl mix together grated coconut, dry red chilly powder and turmeric powder. Add the coconut chilly powder mixture into the pan and mix with cooked asparagus. Switch off the flame.

5). Transfer the asparagus thoran /asparagus coconut stir fry to a serving bowl.

Asparagus Thoran /Asparagus Coconut Stir Fry is ready to serve as a side dish with rice.

Asparagus Stir Fry

Asparagus is a stem vegetable rich in fiber, vitamins, minerals and often used in soups and salads. Asparagus stir fry is very tasty, healthy and easy to prepare side dish that goes well with rice.

The following ingredients are needed to prepare Asparagus Stir Fry.

Ingredients:
Asparagus.      -a small bunch
Onion.             -1 large
Garlic cloves.  -6
Green chilly.    -2
Dry red chilly.  -2
Asafoetida.       -1/2 tsp
Grated coconut.-1 tbsp
Salt.                  - to taste
Coconut oil.      -2

Method:

1). Wash asparagus under running water.

2). Chop asparagus into 1/2 inch lengthy pieces. Slit green chillies lengthwise. Chop onion into very thin slices. Chop garlic into thin round pieces. Broke dry red chilly into small pieces. Keep aside.

3). Heat 1 tbsp coconut oil in a kadai. Add chopped garlic cloves and saute well. Add slit green chillies and saute in oil. Add broken pieces of dry red chilly and saute well. Add thinly chopped onion slices and saute well till onion turns translucent. Add chopped asparagus and saute well. Add required salt and mix well. Cover and cook asparagus on low flame till soft. Add grated coconut and mix everything. Switch off the flame and remove the kadai from heat.

4). Transfer the asparagus stir fry to a serving bowl.  

 

Very tasty and healthy Asparagus Stir Fry is ready to serve with rice.

Asparagus Thogayal

Asparagus thogayal also known as asparagus thuvaiyal is a thick coarse chutney made with asparagus and can be served with rice or mixed with rice. Asparagus thogayal recipe is given below with step by step pictures. Asparagus is a nutritious vegetable having tender green shoots harvested from the plant and are rich in fiber, vitamins and minerals.

The following ingredients are needed to prepare Asparagus Thogayal /Asparagus Chutney. 

Ingredients:
Asparagus.       - 10
Grated coconut.-1/2 cup
Dry red chilly.  -3
Garlic cloves.   -3
Onion.              -1
Tamarind.         -a marble size
Coriander leaves.-2 tbsp chopped
Salt.                 - to taste
Oil.                  -1 tbsp

For Seasoning:
Mustard seeds.-1/2 tsp
Dry red chilli. -1
Curry leaves. -few
Oil.                -1 tsp

                                                                          Asparagus

 

Method For Asparagus Thogayal:

Wash and chop 10 asparagus into small pieces.

1). Heat 1tbsp oil in a pan. Add 3 garlic cloves into the pan and saute well. Add 3 dry red chillies and saute in oil. Add chopped onion and saute well until onion turns translucent. Add chopped asparagus into the pan. Saute well and cook on low flame for 2 minutes. Add a marble size tamarind into the pan and saute well. Add a few chopped coriander leaves and mix well. Add grated coconut into the pan and mix everything in the pan. Switch off the pan and remove the pan from heat.

2). Allow the sauteed ingredients in the pan to cool.

3). Once cooled add all the sauteed ingredients in a mixer and grind along with required salt to a thick and little coarse paste adding very little water. Transfer the ground asparagus thogayal into a bowl.

 4) .Ground asparagus thogayal /asparagus thuvaiyal.

 

5). Heat 1tsp oil in a small pan for seasoning and splutter mustard seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and saute in oil. Switch off the flame and pour the seasoning into the ground asparagus thogayal in the bowl and mix well.

Asparagus Thogayal is ready to serve with rice or mix it with rice.Try the recipe and enjoy.

Vangi Bath / Brinjal Rice with Homemade Masala Powder

Vangi bath is known as Brinjal rice.Vangi bath / Brinjal rice  is a very easy to prepare south Indian rice dish made with brinjal and cooked rice adding freshly ground homemade vangi bath masala powder, ghee fried cashew nuts and coconut bits and can be served with onion curd raita..

The following ingredients are needed to prepare Vangi Bath  / Brinjal Rice.

Ingredients:
Cooked rice.         -3 cups
Brinjal.                 -2
Turmeric powder. -1/4 tsp
Tamarind juice.     -1/4 cup
Grated jaggery.      -1/2 tsp
Vangi bath masala powder.-2 tbsp
Cashew nuts.          -8
Coconut bits.          -2 tbsp
Peanuts.                  -2 tbsp
Urad dal.                 -1tsp
Chana dal.               -1 tsp
Mustard seeds.        -1 tsp
Cumin seeds.          -1 tsp
Dry red chilly.         -1
Curry leaves.           - few
Salt.                         - to taste
Ghee.                       -2 tsp
Oil.                          - 2 tbsp

Instructions:-
1). Wash and chop brinjals into 1 inch lengthy pieces and keep aside. Heat 1tsp ghee in a small pan and fry cashew nuts and coconut bits in ghee till golden colour and keep aside. In a bowl soak a gooseberry size tamarind in 1/2 cup of warm water for 5 minutes. Squeeze the soaked tamarind and extract tamarind juice and keep aside the tamarind extract.

2). For Homemade Vangi Bath Masala Powder:
Grated coconut. -1/2 cup
Dry red chilly.    -10
Urad dal.             -1/4 tsp
Chana dal.           -1/4 tsp
Coriander seeds.  -2 tbsp
Cumin seeds.        -1tsp
Methi seeds.          -1/4 tsp
Cinnamon stick.    -2 inch
Cloves.                  -1/2 tsp
Cardamom.            -3
Star anise.              -1
Poppy seeds.          -1tsp
Oil.                        - 2 tsp

Heat a pan and dry roast 2 inch pieces of cinnamon stick, 1/2 tsp cloves, 3 cardamom and 1star anise until nice aroma comes out and keep them on a plate. In the same pan dry roast 1tsp poppy seeds and keep them on the plate. In the same pan heat 2 tsp oil and roast 10 dry red chillies. Add 1/4 tsp urad dal, 1/4 tsp chana dal, 2 tbsp coriander seeds, 1tsp cumin seeds, 1/4 tsp methi seeds into the same pan and roast well until dals turn golden colour. Add 1/2 cup grated coconut into the pan and saute well until light golden brown. Switch off the flame and allow all the roasted ingredients to cool. Once cooled grind all the roasted ingredients together in a mixer to a coarse powder. Keep aside the coarsely ground vangi bath masala powder.

Method For Vangi Bath / Brinjal Rice: 
1). Heat 2 tbsp oil in a wide bottom pan on medium flame. Add urad dal and chana dal and saute well. Splutter mustard seeds. Add 1 dry red chilly broken pieces and curry leaves into the pan and saute well. Add peanuts and roast well in oil.

2). Add chopped brinjal pieces and saute well for 2 minutes.

3). Add turmeric powder, 1/2 cup tamarind extract and 1tsp salt into the pan and mix well. Cover and boil on medium flame for 5 minutes.

4). Add 2 tbsp coarsely ground vangi bath masala powder and grated jaggery into the pan and mix well.

5). Add cooked rice, ghee fried cashew nuts and coconut bits into the pan and mix well till the vangi bath masala powder is combined with cooked rice. Cover and cook for 5 minutes on low flame and switch off the flame

Vangi Bath / Brinjal Rice with homemade masala powder is ready to serve with onion curd raita.

Onion Tomato Jeera Chutney

 Onion tomato jeera chutney is a delicious chutney made with onion, ripe tomatoes, cumin seeds and green chillies goes well with dosa, idli and appam.. Onion Tomato Jeera Chutney recipe is given below with step by step photos. The following ingredients are needed to prepare Onion Tomato Jeera Chutney.

Ingredients:

Tomato.         -2 large
Onion.           -1 medium size
Green chilly. -3
Cumin seeds.-1/2 tsp
Cooking oil.  -2 tsp
Salt.               - to taste

For Seasoning:

Mustard seeds. -1tsp
Dry Red chilly.-1
Curry leaves.   -1sprig
Hing powder.  -1/2 tsp
Cooking oil.    -1tsp

Method:

1). Wash and chop tomatoes into small cubes. Peel and finely chop onion. Wash and chop green chilly into small round pieces. Heat 2 tsp oil in a pan and splutter cumin seeds (jeera) and saute well. Add chopped green chillies and saute well in oil. Add finely chopped onion and saute well till onion become translucent.Add chopped tomatoes and saute well till soft and switch off the flame.

2). Transfer the sauted onion, tomato green chilli cumin mixture on a plate to cool.

3). When cooled add the sauted onion tomato green chilli cumin mixture  and required salt in a mixer grinder and grind to a smooth paste without adding water. Transfer the ground onion tomato jeera chutney to a small bowl.

4). Heat 1tsp oil in a pan for seasoning and splutter mustard seeds. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second.Add a pinch of hing powder (asafoetida) and mix well Switch off the flame.

5). Pour the seasoning over the onion tomato jeera chutney in the bowl and mix well.

A very tasty Onion Tomato Jeera Chutney is ready to serve with dos and can serve with idli or appam .