The dried cuminseeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), vati(tablet/pills), and processed with ghee (a semi-fluid clarified butter)
Then turn off the flame and serve with roti/ dosai/idli/Indian flat breads. Now heat a strong bottomed pan, pour oil and once the oil heated temper with mustard
Once oil is hot add dry red chillies, cumin and coriander seeds. Apart from the tangy taste from tomatoes, spicy taste is imparted from the dry red chillies and green chillies along with garlic used in the recipe
Recently i watched Vijay tv’s samayal samayal with Chef Venkatesh Bhat in which he showed Neer dosawith this chutney (he mentioned this recipe as onion tomato chutney) as side dish
Add cuminseeds, let them pop and after that add finely chopped onions into it. garnish tomato rice with fresh grated coconut and chopped coriander leaves
adding few seeds of methi gives a nice taste to chutney. tomato chutney recipe | tangy tomato chutney for idli and dosawith detailed photo and video recipe
Add mustard seeds and let it splutter. Onion Tomato Gotsu or simply called as Thakkali Kosthu is a side dish that’s served with idli and dosas that’s popular in my native Kumbakonam and Tanjore
Its a Quick recipe goes well with idly, dosa, white rice and ragi kali also. Finally transfer in to a serving bowl, now yummy and spicy Kongu style Tomato brinjal chutney for dosa is ready to serve
½ tsp Jeera/CuminSeeds. When mustard seeds start to sizzle and pop, add dried red chillies and hing. I serve it with South Indian breakfasts like idli and dosa, with roti/chapatti, with rice, dal and ghee, as sandwich spread, as salad dressing and even as a filling for veggie wraps and pitta pockets with little salad leaves, onions, cucumber, avocado and tomato slices
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