This tomato chutney was born out of misunderstanding a recipe. For some reason I thought this is how my mother in law prepared the chutney and found out in the end that it was something totally different. Anyways, I shared this recipe with my sister and she was really impressed that I decided to share with you all. I make it often these days because it has become very popular in my household. I make it sometimes with Tukas tomato paste, sometimes with regular tomatoes and sometimes I mix tukas and tomatoes together. I can assure you that whatever method you use, the results always produce very taste chutney.

Ingredients:

Heavy bottom vessel

Cutting board

Knife

Measuring spoons and cups

Blender/Mixer

Ingredients:

Tomato - 4

Tukas tomato paste - 2 tbsp ( if you do not have the paste substitute it with 2 tomatoes)

Onion - 1 large 

Garlic - 2 pods

Dry chillies or green - 2 

Cilantro - a  tbsp chopped 

Turmeric Powder - 1/2 tsp

Salt

Asafoetida - 1/4 tsp 

Mustard Seeds - 1 tsp

Channa Dhal - 1/4 cup

Udad Dhal - 1/4 cup

Oil - 1 tbsp

Preparation:

1. Heat the oil in the wok. Add the channa and udad dhal and roast until they are golden brown. Remove and dhal and place them in a cup.

2. Add to the remaining oil asafoetida and mustard seeds. When the mustard pops add green chillies, garlic and onions. Cook the onions well. 

3. When the onions are done add tukas paste mix well with the onions and then add the tomatoes, turmeric powder, salt and allow to cook.

4. Once the tomatoes are well done allow to cool. Add them to a blender along with the roasted dhal and grind them into a chutney and garnish with cilantro.

Aviyal is a side dish that is delicious and is very common to South Indian cuisine.The dish is very simple to prepare and goes well with rice, sambar, rasam or adai ( lentil crepes). A mixture of vegetables cooked with yogurt, coconut and chillies is a true comfort food to most people from that region. Each family has its own recipe. It differs mainly in the kind of spices added..This avial recipe comes from my mother in  law Mrs.Pushpa Yegneswaran's  kitchen. I have made it often and decided to document it. 

Gadgets:

Cutting Board
Knife
Measuring cup and spoons
Spatula
Blender
Heavy bottom vessel


Ingredients:

Vegetables ( potato, raw banana(vazhakkai), carrot, beans, egg plant, Sweet pumpkin, Winter pumpkin, Drum stick) cut thin and even - 5 cups
Fresh coconut - 1/2 coconut grated
Chillies (red or green ) - 1 ( add more for spice)
Yogurt - 2 cups
Salt
Coconut oil - 1/2 tsp
Curry leaves- a few

Preparation:

1. Cook the veggies in a heavy bottom vessel with some salt.
2. Grind the coconut, chillies with a little yogurt into a paste.
3. Add this paste to the cooked veggies and allow to cook for 5 minutes.
4. Add the yogurt on top and mix well.
5. Heat the coconut oil in a spoon, ad curry leaves and add it to vegetable mix. Serve it hot with rice.