#TomatoKothamalliChutney #TomatoCorianderLeafChutney : I bought a very big bundle of coriander leaves from the market. I cleaned and separated the thick bottom stem portion from the coriander plant. I decided to make chutney using these stems as they can not be used for garnishing and more over I do not want to throw them away as waste. Here comes the recipe.
2 medium size Tomato [ country variety ]
12 Small Onions
3 cloves Garlic
1/2 cup Coriander leaves chopped
1 Tsp Mustard seeds
1 1/2 Tsp Black gram dal
3 Red chilly
a small piece Asafoetida
3/4 Tsp Salt
1 Tsp Oil
Keep a kadai on stove with oil and heat over a medium flame.
Add asafoetida, red chilly and urad dal once it becomes hot..
Keep stirring until urad dal turns golden color.
Switch off the stove and transfer onto a plate.
Take onion and garlic in a microwave safe bowl.
Add 2 drops of oil and toss to coat the surface of onions and garlic with oil.
Microwave HIGH for 1 1/2 minnutes and take out.
Add tomato pieces into the same bowl and add 2 drops of oil over the tomato pieces.
Microwave for 45 seconds.
Take out and allow it to cool down to room temperature.
Take fried ingredients and salt in a mixie jar.
Now add microwaved ingredients and grind to a paste.
Finally add coriander and grind well.
An excellent side dish for Idli, Dosai and Adai [ Pancake ]
If the tomato is not a country variety add a small marble size tamarind to get desired taste.
Or add 1 or 2 Tsp of lemon juice.
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