Chettinad Onion Tomato Chutney ~ SpotlightBlog Recipe

Here comes the last recipe from this month's spotlightblog, Shoba's Anubhavti. The  fourth recipe I tried is a creamy, delicious chettinad chutney. I could eat spoonfuls of the chutney all by itself. It was that tempting.With out many ingredients in the list, with just few tomatoes and onions, and urad dal for the texture and red chilly for heat, you get a simple chutney. Don't forget to add the coconut milk which is the star ingredient, that takes this otherwise ordinary chutney to the next level.

 

You need

Onion - 1 no

Ripe tomatoes - 3 nos

Red chillies - 3 nos

Light coconut milk. - 3 tblspn

Salt

Curry Leaves.



Seasoning:

Oil - 2 tspn
Mustard - 1/2 tspn
Urad Dhal - 1 tspn
Curry Leaves.

Method

Chop onions and tomatoes and keep it aside. Heat a kadai with the 2 teaspoons of  oil.  When hot add mustard seeds and wait for it to crackle. Add urad dal, red chillies and curry leaves. Saute for few seconds and add onion and suate till they turn pink. Add chopped tomatoes and salt and continue till the tomatoes are well cooked and left with less moisture.  Grind all the ingredients together till smooth. Add coconut milk and blend well.  I mixed half a tablespoon of coconut milk powder in 2 tblspoon of warm water.

The creamy chuntey with a slight hint of sweetness from the coconut milk is an excellent side for dosa/idli. It makes good sandwich spread too.

 

Shoba, I enjoyed the virtual tour of your kitchen, selecting recipes. And from next Monday, its another blog  on the spotlight.

Mixed Bean Salad

Looking for different variety of salads, so that i too can have some variety in my DIET!!! Come on yaar, Variety is the Spice of Life, So, why not have it in dieting too.

Had some Horsegram @ home, so Sprouted it this weekend, Have made this Sundal/Salad for Navrathiri, tastes good.

Sending this salad to MLLA-20, Event Hosted by Rachel of The Crispy Cook, Event started by Susan of The Well-Seasoned Cook.

Ingredients
1 tablespoon sprouted horse gram
1 tablespoon Chana Dal/Bengal Gram
1 tablespoon Peanuts
1 Red Chilli
1 tablespoon fresh grated coconut
Salt to taste
Asafoetida a pinch

Method
Cook sprouted horse gram, chana Dal and Peanuts together until soft. Heat oil, Add Chilli and asafoetida Add cooked Mixture. Add Salt, Mix well, Take it off the flame and add freshly Grated Coconut.

This Salad gives you a very good filling feel. you dont get that hunger pangs after having this.With a bit of chilli and coconut it tastes great!!!

I Checked for the Calories too, not too much, so no guilt while munching.

Calories 135 (1 serving)


Total Fat 7.6g   12%
Saturated Fat  2.2g   11%
Trans Fat  0.0g
Cholesterol   0mg   0%
Sodium   588mg  24%


Total Carbohydrates 12.4g   4%
Dietary Fiber 4.8g   19%
Sugars 2.0g
Protein 5.9g


Vitamin A 0% • Vitamin C 9%
Calcium 2% • Iron 8%


* Based on a 2000 calorie diet



Nutritional details are an estimate and should only be used as a guide for approximation.

Kunuku - Crispy lentil fritters

Kunuku - Does the name sound funny? I am not a big fan of kunuku. But I like to have it once in a while for a change.We usually make it when we have some left over adai(savory crepes) batter.  Instead of deep frying,  I used a kuzhipaniyaram (appe) pan and shallow fried the batter.

Ingredients:
Left over thick adai batter-Click here for recipe
Oil-To deep fry or shallow fry

Method:
If you are deep frying, heat sufficient oil in a pan. Take some left over adai batter. Shape them into small uneven balls and deep fry till golden brown.
If you are using a kuzhipaniyaram pan, grease it with oil. Heat the pan. Drop some batter in each hole and drizzle oil around the corners. When one side turns golden brown, flip and cook the other side. It takes a while to become brown and crispy. So do not be in a hurry to turn them around.
Serve hot with ketchup!