Tomato Chutney (With out Coconut)

Chutney is a side dish and goes well with almost all the main dishes. Varieties of chutneys can be prepared using different ingredients. Tomato chutney is prepared with out using coconut. It  has become a habit that many people avoid coconut, thinking it is high in cholesterol. But remember that coconut contain good cholesterol and it helps to take care of your body, skin in healthy way.

I have used urid dal, Tomatoes, onion and totapuri mango.
Let us see the recipe now :

Things Needed"

To fry and grind :

Tomatoes : 2 

Onions : 1

Red chilly : 2 to 3 

Curry Leaves : 5 to 6

Coriander Leaves : 2 to 3 sticks

Salt : to taste
Urid dal : 1 Teaspoon
To Season :
Any cooking oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch

Method :

 1. Wash and cut tomatoes, curry leaves and keep it aside.

2. Remove the outer layer of onion and wash it. Cut it into small pieces and keep it aside.
3. Keep a small pan on the fire and heat. Put 1/2 teaspoon of oil and put urid dal and ingh.
4. Fry it nicely till it turns slightly golden brown. Add chilly and cut tomatoes. Fry nicely.
5. Add cut onions and cut mango pieces. ( 2 to 3 pieces will do). Add coriander leaves.
6. Fry nicely till tomatoes and onion turn soft. Put off the fire and let it cool.

7. Grind the fried ingredients and add salt. Grind it for a minute. ( Add water if required only).

8. Shift the ground chutney to a serving dish.

9. Add mustard seasoning and serve with the main dish you prepared.

Note :

 Fry onions nicely on low flame and then add the tomatoes. Water should not be used while grinding or to the ground mixture.  ( The chutney turns watery). Adding garlic is optional. Use of more/less chilly is optional. Adding tamarind instead of mango pieces is optional.  You can also add channa dal instead of urid dal.
Time : 15 Minutes.

Serves : 2 to 3.

Green Chilly Pakoda.

Special Green chillies are available for making Pakodas. These pakodas are nice to have with Tea or coffee at any time of the day.

Things Needed :

Green chillies : 5 to 6

Gram flour ( Channa flour ) : 1 cup

Chilly powder : 1/2 tea spoon

jeera : 1/2 tea spoon

Salt :to taste

Oil : 1 cup

Water: 1/4 cup

Method :
Take a bowl . Add channa flour , salt, red chilly powder and jeera. Mix well thoroughly . Now add required water and prepare dough . It should be idly batter consistency. keep aside.

Now cut each chilly strait in the middle horizontally. Take away the seeds inside in them, and keep it aside.

Keep a pan on the fire. Add oil and heat. Take the cut green chilly one by one and dip it into the channa batter and fry them until golden brown and remove from the oil . Fry all the chillies and serve them with tomato sauce or Mundakki Oggarane .

Note : Do not cut the top of chilly as it is easy to hold and dip in the batter. You can also fill the chilly with rasam powder or methi powder mixture and then dip in the batter then fry in oil.

Serves 3

Mundakki Oggarane.

Mundakki (Fluffy beaten rice ) oggarane is also a chat and you can have it for break fast and as snack in the evening too.

Things Needed :

Mundakki : 2 to 3 cups

Onions : 2 to 3

Green chillies : 3

Curry leaves : 5 to 6

Coconut : 2 Table spoons

Coriander leaves : 2 sticks

Channa nuts( Huri kadale in kannada or pottu kadale in Tamil and Malayalam ). : 2 to 3 Table spoons

Salt :to taste.

Ground Nuts : 2 Tea spoons

Oil : 2 Table spoons

Urd daa: 1/2 tea spoon

Mustard seeds : 1/2 tea spoon.

Method :

Cut green chillies and onions in to small pieces . Dry grind channa nuts in to powder and keep it aside.

Keep a pan on the fire. Put oil and heat. Add mustard seeds and urd daal . let it spurt . Add ground nuts fry a little .Add curry leaves . Add cut onions and green chillies . Fry for two minutes and wash Mundakki (Puri ) and squeeze out the water from it and add it to the onion and fry thoroughly . Add salt and mix well . Add coconut and powdered channa and mix well . Add cut coriander leaves and serve Mundakki oggarane with Hot Green chilly pakoda..

Note : You need to wash Mundakki just before adding to the fried onions. Do not soak Mundakki in water for a long time..

Serves: 2.

Mandakki ..Chat ( Puri -Chat)

Mandakki/Puri/Puffed Rice is used for chat and different chat varieties can be prepared using this puffed rice.

Here I have tried a chat which is normally done in our homes in Udupi and around. It is simple and mundakki/mandakki uppugari as it is called.
Lets see the recipe now :
Things Needed :

Mandakki/Puffed Rice  : 2 cups.

Onions : 2 ( Medium sized)

Coconut : 2 Table spoons ( fresh and grated )

Rasam Powder/Sambar Powder : 1 Teaspoon
Green chilly : 1 

Salt : to taste

Coconut Oil : 2 to 3 Tea spoons.
Groundnut : 2 Tablespoons (Dry roasted) (Optional).

Method :

1. Cut onions in to small pieces and keep it aside. Grate coconut and keep it aside. 

2. Put cut onions, green chilly and grated coconut in a big bowl. 

3. Add rasam powder and very little salt. (Some time puffed rice do contain salt).
4. Mix all the ingredients nicely.
5. Add ready puffed rice and mix it again.

6. Add a spoon of coconut oil and mix it nicely and serve with little roasted groundnuts on the top.

7. It should be served immediately or it might turn as soft.

Note :
Adding groundnuts on the top before serving mandakki/mundakki is optional. Adding coconut oil is optional. You can add cut tomatoes, grated carrots along with onions. Adding green chilly is optional. Adding any brand of rasam/sambar powder is optional. ( I have used home made rasam powder).
Time : 10 Minutes 

Serves 2 to 3
I have use Ready Puffed rice prepared at home. (Added little corn flakes and groundnuts)
Here is a link for : Puffed Rice with crispy corn flakes.
 Crispy Mandakki (Murmure) Kadle Puri