Idli is the standard breakfast in many South Indian homes and it evokes memories of those days growing up when poor idli almost always lost out to dosa in favouritism. The dough used to make idlis is the same one that is used to makes dosas. When the dough becomes sour the idlis don’t come out soft so we make dosas. Idli and chutney is a perfect combination and quick to prepare atleast the chutney. Nothing beats idli coconut chutney, sambhar combination but due to cholerstrol and fat worries, coconut chutney which is used be cooked almost every other day is being avoided so Tomato chutney and its many variations have become king. The recipe I have is one of the many.
1. 6 ripe tomatoes roughly chopped
2. 1/2 red onion roughly chopped
3. 3-4 red chillies (add more if you need it more spicy)
4. 2 tbsps Ural dal
5. few pepper corns
6. cumin seeds few
7. a bit of tamarind
8. grated coconut 1 1/2 tbsp (this is optional and can be left out)
Grated cocunut is available in most grocery stores in the frozen section. Be careful when you handle them, do not refreeze after you defrost. Cut the desired piece and defrost in microwave.
1. Heat a pan and dry roast Ingredients 3-6 and set aside.
2. Pour oil and fry the onions and when cooked add the the tomatoes and tamarind
3. Cook the tomatoes till raw smell goes, add salt.
4. If you are adding coconut, add the defrosted one and fry for a few seconds.
5. Cool the mixture and blend to a smooth paste.
This is delicious and goes well with Idlis or dosas.