VIRUNDHOMBAL

Tomato Chutney with Black Urid Dal is one of those recipes that carries both flavour and memory. I learnt this unique version from a small mess in Tirunelveli, where the cook prepared this chutney fresh every morning with simple ingredients yet unmatched taste. The roasted black urid dal adds a wonderful aroma and a lightly crunchy texture that makes the chutney stand out from regular tomato chutneys. This is a perfect side dish for idli, dosa, uthappam and paniyaram, and it brings a comforting homestyle touch to your breakfast plate.  Before jumping into the recipe, here are the important tips the cook shared with me that ensure the perfect taste every time. Always use small onions for this chutney as they give a deep, lingering flavour compared to regular onions. Choose fully ripe country tomatoes for natural tanginess and colour. Sauté each ingredient one by one and roast the black urid dal patiently until aromatic without burning it. Use only compounded asafoetida and avoid Kas...

Tomato Mint Leaves Chutney is a delicious variation of the classic onion–tomato chutney, prepared with green chillies, fresh mint leaves, chana dal and coconut. We first tasted this chutney at a small millet restaurant, where it was served alongside kodo millet dosa, and the flavour was truly impressive. The mint leaves add a refreshing aroma without overpowering the chutney. Using fresh mint or coriander leaves is essential for achieving the right colour and taste. A key technique is to sauté the leaves only until they wilt, which helps retain their natural flavour. Green chillies are preferred in kara chutneys for a fresh spiciness, while a small amount of Kashmiri red chilli powder can be added at the final stage for colour, if desired. This chutney pairs beautifully with idli, dosa and millet-based tiffin items. Follow the recipe and video instructions to prepare this flavourful chutney for your breakfast or dinner. Here is the video link for Tomato Mint Leaves Chutney...