Feb 20, 2017

Tomato Nuvvula Pachadi ~ Tomato Sesame Seeds Chutney

In those early married days in my life, every weekend used to result in a phone call to mom, me enquiring about some day-to-day recipe details. :-) Though now I have mastered several recipes by far, still when ever I make a call to mom, i always ask 'What did you make for Dinner?', when she reads the list of dishes, it gives me a homely feeling. Sometimes, when mom spots or tries a new recipe, she shares with me, I always love and cherish this cooking bond between mum and myself. So for this Sankranthi (2017) festival, she shared this new chutney recipe and assured me to try as it tasted so good for her. So I tried for our Pongal potluck here and no need to say my friends Aahhh, Oohhed about it all day! Mom's cooking is the best for everyone, any day. Here is the recipe for you, Njoy!

Sesame Seeds - Nuvvulu - 1/2 cup
Whole Dried Red Chili - 4 to 5
Chana Dal - 3 Tbsp
Urad Dal - 3 Tbsp
Coriander Seeds - 1 Tbsp
Fenugreek Seeds - 1 tsp

Oil - 1 tsp
Tomato -  3 medium
Cumin Seeds - 1 tsp
Garlic - 3 to 4 cloves
Tamarind - 1 Tbsp

Salt - 1 tsp ( adjust per your taste)

Indian Tempering:
Oil - 1 tsp
Whole Dried Red Chili - 1
Chana Dal - 1/2 tsp
Urad Dal - 1/2 tsp
Mustard Seeds - 1 tsp
Curry Leaves  - 10

Roasted Sesame and Lentils  Tomato, Tamarind and Spices

  1. Heat non-stick pan on the stove at medium heat. Add sesame seeds to pan and dry roast them for 2 min. Take them out into a plate. (Sesame seeds can quickly get burnt, keep watching and once you start noticing the slight golden color and transfer them to plate).
  2. Grind roasted sesame seeds into fine powder in small mixie jar and keep it aside.
  3. Add 1 tsp oil in the same pan, add red chili, Chana Dal, Urad Dal, Coriander seeds and fenugreek seeds. Roast them for 2 min until lentils turn into slight golden color. Switch off the stove and transfer these into a wide plate and let them cool. Grind these into coarse powder in small mixie jar. 
  4. Now add sesame powder to this mixture and grind it again until everything is combined and turn into fine powder. Keel it aside.
  5. Heat non-stick pan, add 1 tsp oil,  once oil is hot, add cumin seeds, garlic cloves, tamarind and tomato cubes. Cook on medium heat until tomato becomes juicy ( for 5 to 6 min). Switch off the stove and let it cool. Transfer this into mixie jar and grind  along with 1 tsp salt. adjust salt per your taste. 
  6. Add the spice powder to mixie jar and grind everything together until everything is combined.  Transfer into a bowl. 
  7. In a small pan, heat 1 tsp oil. Once oil is hot, add red chili, chana dal, urad dal, mustard seeds and curry leaves in the order.  Saute for 1 to 2 min, until lentils turn golden color. Switch off the stove and add this tempering to the chutney in the bowl. Serve with hot white rice or idli / dosa. This tasted super good with Dosa. 

Will be back with another interesting chutney recipe!
Take care until then!

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