To me, cooking is an expressive art where I love to feed my
own people; anything that is served on the dining table is filled with my heart
and soul. I involve myself completely
when I cook for people and it soothes my brain away from the thoughts of rattling
mind. Whenever, my mind is troubled with
extra loads of thoughts, I just silently enter into kitchen and start preparing
something to calm my brain.
Moving to the recipe, this is one chutney version which I
learnt from my sister and she assured that we would love this chutney. The taste of till and coriander seeds would provide
additional flavor enhancement to the dish.
INGREDIENTS:
Small onions - 1 cup
Tomato - 2
Coriander leaves - tightly packed - 1/2 cup
Salt - to taste
Red chilly - 5-6
White till seeds - 2 tsp
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Oil - 1 tsp
PREPARATION
1. In a pan, dry roast white till seeds and coriander seeds and
set it aside. Roast the till seeds until
it splutters.
2. In the same pan,
add a tsp of oil, throw in mustard seeds.
When it crackles, add the urad dhal and bengal gram dhal followed by red
chillies. After a minute, add onion and
throw in some salt. When the onions have
turned slightly brown, add tomatoes and when it turns mushy, add wash coriander
leaves and mix well. Switch off the
stove and add the previously roasted white till seeds and coriander seeds to
it. Allow the mixture to cool and pulse
it in the mixer.
The flavored chutney is ready to be served with idly-dosa
combination. As said before, addition of
till and coriander seeds enhance the flavor of the chutney and would the taste
would be present even after the last bite.
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