THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Friday, 28 April 2017
A simple recipe of condiment/ chutney, I made it today. It goes well with poori and also as side dish with steaming rice.
WHAT YOU NEED:
Tomatoes - 3, chopped
Onion - 1, chopped
Coriander seeds - 1 tbsp
Tamarind piece - a small piece
Turmeric powder - 1/4 tsp
Asafoetida / Hing - a small piece
Dry red chilly - 2 or to taste
Sugar - 1 tsp
Salt - to taste
Mustard seeds- 1 tsp
Curry leaves - 1 spring
Oil - 2 tsp
POORI WITH TOMATO CHUTNEY
HOW TO MAKE:
Heat a small pan with a tsp oil. Roast red chilli, remove.
Then roast coriander seeds, remove.
Roast Hing . Remove from the pan.
Now add a tsp oil in the pan, add chopped onion and fry till just change the color. Remove from the pan.
Add chopped tomatoes and fry till its raw smell disappears and becomes soft. Add turmeric powder to it , stir well, then remove.
When cool grind roasted ingredients along with tamarind and salt.
Transfer it to a bowl.
Heat 2 tsp oil in a small pan.
When hot add mustard seeds and Curry leaves. Pour it over Tomato chutney.