ONION-TOMATO COOKER CHUTNEY

Onion-tomato cooker chutney is a simple, quick and delicious side dish for South Indian dishes like idli, dosa, uttapam, vellai paniyaram, kuzhi paniyaram and chapathi.  This can be done in "n" number of ways with many variations.

 PREPARATION TIME : 5 minutes

 COOKING TIME         : 10 minutes

 INGREDIENTS: (serves 4 persons)

•  Onion (medium size)      - 2
•  Tomato (medium size)   - 2
•  Garlic                                - 4 cloves
•  Red chiilies                      - 4
• Ginger                               - 1 inch
•  Tamarind                         - 1 inch piece
•  Salt

 For Tempering

•  Oil                                              -1 spoon
•  Mustard seeds                        - 1/2 spoon
•  Urad dal                                   - 1 spoon
•  Hing/Asafoetida powder       - 1 pinch
•  Curry leaves                             - 4-5 leaves

 

DIRECTIONS:

 Get ready with all the ingredients.

Add chopped onions, tomatoes, ginger, garlic cloves (skin peeled), red chillies, salt and a piece of tamarind to the pressure cooker. (Do not add water, close the lid and place a whistle.)

Cook in low flame for 8 minutes. Switch of the flame. Wait till the pressure release.

 Transfer the ingredients to a plate and cool them.

Grind to a fine paste. Add the tempering to the chutney. (For tempering: Heat the oil in a pan, add mustard seeds, let them crack. Add urad dal, hing/asafoetida powder and curry leaves.)

 ADDITIONAL TIPS:

 => The specified amount of red chillies is sufficient for me. If you need more or less spicy you can adjust the amount of red chillies.

 => You can also add 1/2 spoon jaggery/sugar while grinding in the mixer, for light sweet taste.