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.
