TOMATO CHUTNEY FOR RICE

                                                          As,  a kid I always wanted to find an excuse to skip meals. So, my mom used her magic wand to make something special for me . I would roll up my sleeves and jump into my bowl of food. She made sure to make it twice a week to make me happy. I see the same story rolling after couple of decades. My kid love to eat rice with tomato chutney just like me.  I see me in him. I wonder how my mom used to pull so many things to make us all  happy. Doing housefull of work and yet smiling. Never complained about a single thing. I think that's what most of the girls try to pick from their moms. Though I was a daddy's girl as a kid , I  ended up to be mommy's friend as I grew into a woman. A girl finds more connected to mother as we have more stories in common . Sometimes we forget how we were as kids it's when our mother's remind us how picky eaters we were, how messy were our clothes after play . Uff we need these feedback to make sure we are bringing up our kids right. Well most of you agree with what I say!

                                       

                                                          

                                                     When it comes to the recipe  I love making and eating this as I mentioned earlier . The red color of the chutney / curry(some say so) is so tempting. This goes well or even  perfect with idly or dosa . This can be made and stored in fridge for 2 days. I always think of making it for 2 days but we always end up cleaning the bowl same day. I was not able to take stepwise pictures to it as I realised in the middle of the cooking that I had to share this story. In this recipe if the tomatoes are sour, then the tamarind extract is not needed.So, right down the ingredients and jump into your apron. I am sure you are going to create a beautiful story with your family too.


INGREDIENTS:
Onion                                1
Garlic cloves                     4
Green chilies                     3-4
Ginger pieces                    1 tsp                            
Red chilly powder            1 tsp
Tomatoes                          6-7
Tamarind pulp                  1 tsp
Coriander leaves              1/2 bunch
Oil                                     2 tbsp
Salt                                   as needed
FOR TEMPERING:
Mustard seeds                   1 tsp
Cumin seeds                      1 tsp
Urad dal                            1 tsp
Chana dal                          2 tsp

                     

        
PROCEDURE:
1) Chop onions, garlic pods, tomatoes  and green chillies.
Ripen tomatoes make a good chutney. 
2) Heat  oil in a kadai/pan. Add mustard seeds once they splutter then add the cumin seeds, urad dal and chana dal.  Let the dal turn into golden brown.
3) Now add the chopped garlic  and onion, let them turn transparent (2-3 mins)
Add chopped green chilies and ginger.
4) Add chopped tomatoes  and salt.  Cover the lid and let them cook until tomatoes turn mushy. 
Now add the chilly powder, tamarind extract and cook till the oil separates from chutney.

5)Add the chopped coriander leaves and turn off .
Serve the chutney with hot rice and papad.