Tomato Chutney

Ingredients:

Tomatoes - 3 ( diced)
Green chillies - 4 (cut length wise)
Dried Red chillies - 5 ( broken or as per taste)
Salt - as per taste
Turmeric powder - 1tsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Asafoetida. 1/2 tsp
Garlic - 5 to 6 cloves (optional)
Oil - 3 tbsp
Tamarind - 1 small lemon size
Cilantro - 1/2 cup

Procedure:

1. In a pan take 1 tbsp of oil. Once it is hot add mustard seeds. Once they start to splutter add urad dal and chana dal . Fry till they become crunchy.
2. Add the garlic cloves (optional) and fry till they turn little brown. Now green chillies and red chillies and fry for 2 min. Add asafoetida. Take it into a bowl and let it cool.
3. In another pan take rest of the oil. Add the tomatoes along with salt and turmeric. Cover and cook for about 10 min.
4. First grind the tempering  along with tamarind. Now add the cooked tomatoes mixture and grind it again along with cilantro.
5. Transfer to a bowl and Serve with rice, idli or even dosa.

Capsicum Curry

Ingredients:

Green Capsicum - 2 ( cut into cubes)
Onion - 1 ( diced)
Tomato - 1 (cubed)
Oil - 1 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1tsp
Red chilli powder - 1 tsp ( or as per taste)
Salt - as per taste
Cilantro - for garnishing

Procedure:

1. In a pan, take oil. Once it is hot add the mustard seeds. Once they start to splutter add the onion and fry them till they become translucent.
2. Add the capsicum and fry till the capsicum is just cooked enough.
3. Add the tomatoes and cover the pan with lid. Continue to cook till the tomatoes become tender.
4. Add salt, chilli powder and turmeric powder. Mix well and continue for another 3 to 4 min.
5. Garnish with cilantro and serve.

Hint: To spice it up, you can add 1 tsp of garam masala and 1 tsp of coriander powder. It goes well with roti.

Sambhar

Ingredients:

Toor dal - 1/2 cup
Onion - 1 (diced into cubes)
Vegetables . 1 and 1/2 cup ( mix of capsicum, carrot, lauki, drum sticks and baby corn. cut into small cubes)
Curry leaves - 12
Turmeric powder - 1 tsp
Salt - as per taste
Green chilles - 2 ( sliced)
Red Chilli powder - 1 tbsp ( as per taste)
Sambhar masala - 1 tbsp
Dried shredded coconut - 1 tbsp
Tamarind - small lemon size ( soak it in water)
Cilantro - for garnishing

For tempering:

Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Dried Red chillies - 1 ( broken into pieces)
Asafoetida - 1 tsp

Procedure:

1. Pressure cook the daal along with all vegetables and green chillies.
2. Once done, put the daal on the stove and add the tamarind puree and continue to cook for another 10 min.
3. Add the salt, turmeric powder, red chilli powder and curry leaves. Continue cooking for another 5 to 7 min.
4. Add the dried coconut and sambhar masala. Continue cooking for 7 min.
5. Mean while in a pan pour the oil for tempering. Once the oil is hot add mustard seeds. Once they splutter add red chillies and fry for a min or so. Add the asafoetida.
6. Add the tempering to the daal and mix well. Continue cooking for another 5 min. Garnish with cilantro and serve with rice or idli or even dosa.