This is another versatile chutney that is a great accompaniment to Dosa, Idlis or even Bread Sandwiches. There is a slight twist on the regular tomato chutney as this has its own fresh ground spices that render a unique taste. It`s a tasty spread and I have used it in my Colourful Stuffed Dosa Rolls. I`ve also added a spoon of flax powder for added fiber.
2 Ripe Tomatoes.
A small sprig of corriander leaves.
A spoon of sambar powder.
Roast in Oil and Powder:
2 spoons of urad dhal.
2 spoons of bengal gram.
2 red chillies.
4-5 curry leaves.
Chop the tomato and carrot in to slices and set aside.
Allow the powdered spices in the mixer to cool.
In a kadai, add a spoon of oil and when hot, add mustard and curry leaves and immediately the slices tomato and carrot pieces.
Add required quantity of salt, turmeric, hing, a spoon of flax powder, and a spoon of sambar powder and allow to cook till mushy. Allow to cool.
Grind the tomato carrot mush, along with the spices and a bunch of cilantro leaves to a chutney consistency. There would be no need to add water, as the tomato already releases water when cooked.
For added flavour, grind with a spoon of coconut milk. Another option is to use Onions.
Dosas are always a pleasure to have at anytime. My daughter and husband, would nt mind dosa everyday for breakfast, lunch and dinner. It`s also possible to variate the dosa with so many different sides like Tangy Tomato Gravy, Tomato Carrot Chutney, Coconut Chutney etc..Many times, I would like to supplement dosa along with some thing a little more healthier. Dosa for lunch becomes a problem as it gets very dry and brittle, and is hardly filling. Stuffed Dosas are a great lunch idea, as they are lined with a healthy chutney and layered with a stuffing that is hearty and filling, making them into bite size pieces.It`s filling, healthy, non-messy and non-fussy!!! Try it and you will love it!
Tomato Carrot Chutney.
Potatoes,Carrot,Onions & Peas filling.
Make soft dosas on the tava and set them aside in a casserole so they remain warm. It`s essential that the dosas for this preparation are SOFT and not brittle.
Place a dosa on your work surface. Line it with the prepared Tomato Carrot Chutney. This forms as a layer for the filling to stick, and also to keep the dosa moisturised.
Spoon out enough filling to cover the top of the dosa. Do not spread near the corners of the dosa as this may spill out when you roll them.
Place a second dosa on the filling. If the dosa is warm, it will immediately stick to the filling.
Carefully roll this and slice it diagonally in to little cartwheels.
Serve with a side of Chutney or a little cup of curd.
This a great picnic snack as well as a travel snack!
The filling could be anything that you have. Depending on the kind of filling, you could make the sauce.
If you have leftovers of a dry subzi, from the morning, you could line the dosa with pudina chutney or sweet tamarind chutney and serve with a cup of curd garnished with chat masala and cilantro.
One of the most staple preparations at home, when I was a little, was the Molagootal. It`s the kerala preparation of the “kootu”….only its not a side.It`s our substitute for sambar or kuzhambu. The molagootal is a slightly bland broth and so we have spicy tangy options to go with it. One such side is the Inji Pulikachal. Simply translated it means “ginger simmered in tamarind”. One of the highlights of Pulikachal is the rush of tastes when you lick even a drop of it…There`s the heat from the chillies, the spice from the ginger, the slight sweet lingering in your mouth from the jaggery and the tanginess from the tamarind. What can one say of the result ??? Heavenly!!!
There is really not a specific measurement – It depends on one`s own requirement of spice, heat and tanginess. These are my indicative measurements. Again, there are differences in the tamarind, chillies etc, so you would need to adjust the proportions accordingly.
1 1/2 cups of Tamarind Juice.
3 Tbsp of Chopped Ginger.
3 Tbsp finely chopped green chillis.
2 spoons of jaggery.
1 spoon of rice flour dissolved in 4 spoons of water.
Salt to taste.
Bengal Gram Dhal, Mustard & Curry Leaves.
In a kadai, add 4 spoons of gingely oil and when hot, add bengal gram, chopped ginger and chopped green chillis.
Allow it to fry in the oil well and then add the mustard and curry leaves.
Now add the tamarind juice, hing, salt and the required turmeric.
Mix well, add the jaggery and allow the gravy to simmer on medium flame for about 30 minutes or so.
At the end, add the rice flour dissolved in water to thicken the pulikachal in a “pachadi” consistency.
As an option, you could allow it to simmer for more time, until all the water evaporates and it gets in to a paste form. This will keep for many days in the refreigerator.