Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Big potato-1
Method:
Cook and peel the skin of potato.
Mash lightly.
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced tomato and saute well.
Add the above paste, mashed potato, salt, water (needed).
Allow it to boil.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serves with idly and dosa.
2. TOMATO KURUMA
Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Oil
Salt
Mustard seeds,urad dal, curry leaves
Coriander leaves
To paste:
Coconut-1/2 cup
Few cinnamon, cloves and ani seeds
Method
Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add coconut masala paste and mix once.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.
3. BASEN KURUMA
Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Basen flour-1 tbsp
Oil
Salt
Mustard seeds, urad dal, curry leaves
Coriander leaves
Option: add cinnamon and cloves-2 while seasoning
Method
Dissolve basen with water.
Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add diluted basen.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.
Serves with dosa and chapatti.
4. TOMATO GRAVEY
Ingredients
Small onion-1 cup
Green chilly-4
Coconut-1/4 cup
Tomato-4
Few cinnamon, cloves and ani seeds
Oil
Salt
Mustard seeds, urad dal and curry leaves.
Method
Saute onion, chilly in oil till golden brown.
Add coconut and cinnamon, cloves and ani seeds.
Mix once.
Saute whole tomatoes with little oil till cooked.
Grind altogether.
Season mustard seeds, urad dal and curry leaves with oil.
Add grinded paste with water, salt.
Allow it to boil.
Sprinkle coriander leaves.
5. TOMATO GRAVEY-OTHER TYPE
Ingredients
Small onion-1 cup
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-5
Dry chilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add dry chillies, sliced tomato and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serves with idly and dosa.
6. TOMATO MASHED CHUTNEY VARIETIES:
TOMATO BAAJI
Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Oil
Salt
Mustard seeds, curry leaves
Ani seeds-few(option)-for seasoning
Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well
Add tomatoes, turmeric powder, salt and saute well.
Add required water and boil well.
When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).
TOMATO BAAJI WITH VEGETABLES
Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Dry chilly -1 or 2
Brinjal-3
Potato-1
Oil
Salt
Mustard seeds, curry leaves
Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well
Add tomatoes, turmeric powder, salt and saute well.
Add chopped vegetables and saute well.
Add required water and boil well.
When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).
VARIATION:
Can add ridge gourd and bottle gourd with brinjal and potato.
7. RIDGE GOURD BAJJI
Ingredients
Chopped small onion-1/2 cup
Tamarind-little
Green chilly-3
Chopped ridge gourd-1 cup
Oil
Salt
Mustard seeds, curry leaves
Method
Season mustard seeds, curry leaves with oil.
Add onion, ridge gourd and chilly.
Saute well.
Add turmeric powder, salt and saute well.
Add required water and boil well.
When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).
8. MOONG DAL SAMBAR
Ingredients
Splitted dal - Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Green chilly-1
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, grinded paste, salt and required water.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.
9. TIFFIN SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.
SIDE DISHES FOR POORI:
TYPE 1:
Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil
Method
Cook, peel the skin and mash the potatoes with salt.
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.
TYPE 2:
Ingredients
Medium size potato-3
Small onion – ½ cup
Tomato-1
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil
Method
Cook, peel the skin and mash the potatoes with salt.
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the chopped tomato and sauté well.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.
TYPE 3:
Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-2
Dry chilly-2
Tomato-1
Basen flour-1 tbsp
Fresh peas-1/4 cup
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil
Method
Cook, peel the skin and mash the potatoes with salt.
Mix basen flour with water and add with potato.
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and chillies.
Sauté till the onion becomes translucent.
Add fresh peas and tomatoes.
Close and cook for 5 mts.
Add mashed potatoes and boil till basen flour is cooked.
Sprinkle coriander leaves.
Option: can add 1 cinnamon and 2 cloves while seasoning.
TYPE 4:
Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-1
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil
To paste:
Coconut-1/2 cup
Green chilly-3
Ginger, garlic-few
Cinnamon, cloves-2
Method
Cook, peel the skin and mash the potatoes with salt.
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the paste and mix till raw smell goes.
Add required water.
Add mashed potatoes and boil well.
Sprinkle coriander leaves.
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