FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Tomato green chilly chutney

Tomato chutney with green chillies

In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other perfectly and perfect side dish for idly, dosa, pongal and upma. 

Checkout my other recipes with tomatoes. 


Tomato chutney with green chillies Side dish for idly, dosa and pongal In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other and perfect side dish for idly, dosa, pongal and upma.





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Prep time : 10 minutes
Cook time : 15 minutes
Yield : 1 cup
Category : Side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 onion, finely chopped
  • 4 tomatoes
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1 tsp sambar powder
  • 1/2 tsp asafoetdia powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp urid dal
  • 2 tsp oil
  • salt to taste
Cooking Directions 
1. Take a vessel and add the tomatoes and green chillies. Add 1/2 cup of water. Cook them on low flame till the tomato skins starting to come down.
2. Now switch off the flame and remove the skins evenly. Allow them to cool completely.
3. Take a chutney jar and add the green chillies. Grind the green chillies and then add the cooked tomatoes.
4. Grind it to a smooth paste. No need to add any water.
5. Heat 2 tsp oil in a pan and add the mustard seeds and urid dal. Allow them to crackle and add the chopped onions and curry leaves. 
6. When the onions turn soft, add the turmeric powder and sambar powder. Saute it for a second and add the ground tomato paste.
7. Add some more water and the required salt. When it starts boiling add add the asafoetida powder. Switch off the flame and transfer it to the serving bowl. 


Tomato chutney with green chillies with step by step photos


1. Take a vessel and add the tomatoes and green chillies. Add 1/2 cup of water. Cook them on low flame till the tomato skins starting to come down. Then switch off the flame and remove the skins evenly. Allow them to cool completely.


2.Take a chutney jar and add the green chillies. Grind the green chillies and then add the cooked tomatoes. Grind it to a smooth paste. No need to add any water.


3. Heat 2 tsp oil in a pan and add the mustard seeds and urid dal. Allow them to crackle and add the chopped onions and curry leaves.


4. When the onions turn soft, add the turmeric powder and sambar powder. Saute it for a second and add the ground tomato paste.Add some more water and the required salt. 

5. When it starts boiling add add the asafoetida powder. Switch off the flame and transfer it to the serving bowl.


If you try this recipe for Tomato chutney with green chillies send us your comments below and share the recipe for your friends and family.

Similar side dishes recipes for idly and dosa  @virundhombal
                                                   



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