Following suit with @rushinamg who curated the #IFOD (Indian Food Observance Days) calendar, we are sharing the recipe of our all time favourite #chutney by Mommy dearest called the “Bombay Chutney” on this #chutneyday !! Prep Time : 15 mins.
Cooking Time : 15-20 mins.
Serves : 2-3.
1 or 2 tsp chilli powder.
To Blend :
2 medium sized roughly chopped tomatoes.
4 medium sized roughly chopped onions.
For Tempering the chutney :
One twig of curry leaves.
1/2 tsp Mustard seeds.
1/2 tsp Urad Dal.
1/4 tsp Asafoetida.
Salt as per taste.
Blend the ingredients together. (Do not add water as both onion & tomatoes have water content in it). Heat oil in a pan, add mustard seeds, urad dal, curry leaves & asafoetida.
Let them splutter.
Add the blended mixture & required amount of salt.
Once it’s half cooked add red chilli powder (adjust as per your spice requirements). Cook it open until the blended mixture is cooked.
We like the chutney a bit thick and hence cook it till the chutney reaches a thicker consistency i.e. the water evaporates and oil starts showing up in the sides. .
Tag someone who would like to try this simple recipe and let us know how you liked it.
On plate : Fluffy Boys as said by @kashondelivery & @naveen.richard (basically Idlies😂) and the Bombay chutney. .
P. C. & made by @adhiraa_naidu .
P. S. : This #chutney when stored in an airtight container and used using dry hands or spoon while serving(basically shouldn’t be in contact with water) doesn’t spoil for 2 days without refrigeration. Hence a very good option to be packed while traveling. .
P. P. S. : Named so by relatives in #TN because mom made this for the first time in #Bombay 🤷🏻♀️ and packed while traveling from #Mumbai to #Madurai in a train journey of 36 hours. .
#Foodoftheday How to talk about chutney like a pro - lesson #1 👨🍳👩🍳
If someone says: "isn't chutney a relish?"
You say, ❎NO! "Relish is usually pickled, which is not true for chutney."
If someone says: "so chutney is like a jam then?"
You say, NO ❎! "We have raw chutney too. It's not always cooked until the ingredients break down, like in jam."
If someone claims, "I don't like the sugary and vinegar-y taste of chutney." You can respond, "ah 😏, but that's not traditional chutney. That's preserved chutney, which started when the British began importing chutney from South Asia. They preserved the chutney using vinegar and sugar so it could survive inter-continental travels ⛵ back then."
💅Just another day of showing your prowess in the food world. .
Btw, order your coconut chutney with idli and sambar now for your dinner! (Call/message us)
Aloo Bhaji / Potato Curry( masala) / Poori bhaji
Sunday’s Aloo bhaji is Monday’s Masala for M. Dosa.
Left over bhaji is reheated and goes into Masala Dosa.
Swipe 👈🏿 left to see the transformation. Poori or Dosa, which one you like this to go with?
My preference is with Dosa.
Look at the dark colored powder oil tank by the side of Masala Dosa. Bought from the famous Murugan Idly Kadai. This is not so hot ( காரம் இல்லை ) Tastes yummy.
3-4 decades ago I have relished this at their first small shop at Madurai. The same taste is still maintained. I used to gulp a few hot Idlies and Onion Uthappam there, with 2-3 varieties of Chutney, Sambhar and Idly Podi.
Anyone knows the recipe of this Idly powder?
• • • • •
Just like Punjabis have rajma chawal, we would like to know what are the dinner staples and regular dinner items in South Indian households!! Answer this question in the comments below and 2 people have a chance to win a Tarla Dalal cookbook!!! The books will be delivered in India and the winner will be declared on 25th September at 3 pm!! GOODLUCK!! ————————