Tomato - garlic chutney

In my Aerobics class we all usually share different receipes. one such was tomato-garlic chutney shared by shruthi, which she says tastes best with aloo-paratha,but i feel it is more tastier with our very own curd rice!



Ingredients:

• Tomato - 2 to 3 large
• garlic - 8 to 10 flakes
• gingelly oil - 4 tsp
• salt - to taste
• chilly powder - 1tsp
  

Method:

• Clean and wash the tomatoes and directly blend them in to a puree in a mixer grinder
• In between add the garlic flakes and grind well
• Now heat a kadai and add gingelly oil and when hot add the pureed mixture
• Add salt and chilly powder and stir well till oil seperates and serve

Black Pepper / Curry Leaves Chutney

So to start with a simple recipe, I'm giving you all a south indian dish which i made today afternoon for lunch.
Items required:
Black pepper - 1 tbsp
Tuvar Dal - 1 tbsp
Urud Dal - 1 tbsp
Red chillies - 3 to 4
tamarind - lemon size
Curry Leaves - a bunch ( optional)
oil - as required
Mustard seeds - for seasoning
Hing - a pinch

Salt - to taste
Method :
Soak the tamarind in water or we can use tamarind paste about 1 tbsp. In a frying pan add about half a tbsp of oil , when hot add hing , red chillies, tuvar dal and urud dal. Fry till the dal changes colour and blend them in a blender into a fine powder. Now heat a Kadai add a tbsp of oil and when hot add mustard seeds to splutter , now lower the heat and pour the the tamarind paste soaked in water and stir. when bubbles start to appear add the powder already kept in the blender along with salt and allow the mixture to boil for about 8 to 10 Min's

Serving suggestions:
it tastes best with hot rice and ghee, Idli, Dosa

Storage:
Can be stored in room temperature for a day and in refrigerator for about a week

Nutrition:
Black pepper and curry leaves are good for stomach and for glowing hair!