Spicy Tomato-Coconut Chutney
I prepared this Spicy Tomato-Coconut Chutney a few days ago for dosas and we absolutely loved it. We had a lot of green (unripe) tomatoes in my freezer from last summer grown in our vegetable garden. Well, that means I need to find new and creative ways to turn them in to food. I decided to make a Tomato-Coconut chutney taking inspiration from some other chutneys I make like coconut-onion chutney , garlic chutney , tomato chutney . Usually I make green tomato pickle from these unripe tomatoes. This time I had a huge stock of them and also had a lot of other pickles in fridge, so decided to just freeze them to use in different recipes.
Now about the coriander stems I used in this Spicy Tomato-Coriander Chutney – I usually take out the coriander leaves for garnish but leave the stems in fridge. Then I add those stems to chutney or pulavs. They provide thickness and flavor without overpowering the dish.
You can use red or green tomatoes to your liking. I have tried both and turn out great.
Check out a short video of this on my instagram –
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Idli
Few days ago I was chatting with my friend Priya and she mentioned using parboiled rice in idli/dosas. I don’t usually like the texture of idlis/dosas made with ukdo tandul( matta rice ). She mentioned that she makes idlis with all parboiled rice. This is the only parboiled rice I have in the pantry. So I thought I would have to try Matta Rice idli/dosas again. I have to say this was one of the best idlis I have made in a while. They were pillowy soft and delicious. This Matta Rice Idli/Dosa batter was used for a week in different forms – dosas, idlis, appe, uttappa. This became sour a bit faster than the all idli rice batter but it also made very soft and delicious idlis. I used 50% urad dal with skin. The skin gives some fiber. You can use all this or the whole black urad or dal/whole urad without skin. All the versions work well. The next day, I made dosas with the same batter. Use a well-oiled tava for making the dosas. I served the dosas with a spicy chutney and they tasted amazing.
Dosas(PoLe)
Then the next day was appe. They had outer crispy sides and but very soft in the center, just the way appe should be.
Appe
Last was uttappa. By now the batter had a sourness. The addition of a lot of onions and coriander leaves offsets the sourness. Give these a try and I am sure you would love these.
Uttappa
Check out these matta rice appe recipe too where the batter is specifically made for appe. Check out the idli post here .
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