Tomato Vegetable!

I really don't know what to call for this dish. You can either call it tomato vegetable/Tomato sukka or tomato chutney. It goes very well with dosa's and appam's.

Ingredients:

3 big tomatoes

1 big onion

1-2 green chillies

6 cloves of garlic

1/4 tsp turmeric pwd

1 tsp chilli powder

salt to taste

Fresh/Frozen grated coconut (Add later)

For seasoning:

1 tsp mustard

1 tsp urad dal

few curry leaves

1 tbs oil

Method:

Keep all the ingredients together in a vessel to cook with little water. When the tomato is cooked, add little fresh/frozen grated coconut and cook for 5 mins. Add the seasoning and mix well. Serve hot with Appam or dosa's!

Dry Prawns/Galmbaychi Chutney

Back home, we prepare this chutney especially on Ash Wednesday and Good Friday. We serve this chutney with Kanji/Pez. I prepared this chutney on Good Friday.

Ingredients:

100 g dry prawns
1/2 fresh coconut (roast)
4-5 dry red chillies
1/2 tsp jeera
1/2 tsp turmeric powder
salt to taste
little tamarind




Method:

Clean and roast the dry prawns. Grind masala with red chillies, jeera, turmeric pwd, tamarind, salt and very little water. Once the masala is ground, add the roasted coconut for the last round of grinding. Remove from the grinder. Mix the roasted dry prawns. Chutney is ready to be served. Enjoy!

Coriander Chutney!

Ingredients:

1 bunch coriander leaves
Grated coconut (fresh or frozen) handful
1-2 green chillies
Small cherry size ball of tamarind
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
few curry leaves
Method

Grind together coriander leaves, coconut, green chillies, tamarind and salt to a fine paste in a mixer/blender. Heat oil in a vessel, add mustard seeds and curry leaves. Put off fire. Mix this to the ground paste. Enjoy this chutney with dosa of your choice. I served it with Neer Dosa/Pan Pole (Recipe to follow).