I’m glad to be back after more than a month. I have missed all those wonderful recipes from my dear fellow bloggers and I will soon patrol all the blogs and leave my trail. I had to keep away from the computer, firstly because of a 3 week rest period and then a relapse again. I couldnt be away any longer and so , here I’m wondering what to make next in my kitchen. The most I missed was the fresh meals I normally cooked everyday. I never said No, when my dear friends offered food , I took it all .Here I am with a recipe for the event ” Think Spice” hosted by ” The Mistress of Spices” , sunita of Sunita’s world.
For me , this recipe is a great quick one, because I dont even blend everything in a blender/grinder and it goes well with rice, dosas or roti.
2 cans of tomatoes or 1 pound of ripe tomatoes
2 tablespoons mustard powder
1 tablespoon red chili powder
1/4 teaspoon turmeric
1 teaspoon methi powder
Oil, Salt to taste
For the Tadka/Popu/Seasoning:
1 teaspoon of mustard seeds/aavalu/sarson
1 teaspoon ofcumin seeds/jeelakarra/ jeera
3-4 dry red chillis
a few curry leaves
1.In a thick bottomed vessel heat the oil and add the tomatoes and add salt and turmeric and cook covered until mushy and done.
2.Add mustard powder, methi powder, red chilli powder and , mix well
3.In a seperate vessel, heat some more oil and do the tadka/popu/seasoning by adding cumin seeds and then mustard seeds, once the splutter add the red chillies and curry leaves. Once done, add to the tomatoes and mix well.
4.The chutney is ready! Tastes similar to avakaya and lasts for a week in a refrigerator, although its a hard to last dish!