Tomato - Onion chutney

Tomato-onion chutney is one of my favourite chutney which goes well with idli / dosa. 

Ingredients :

Onion : 2 Nos

Tomato : 4 Nos

Urad dal : 2 Spoons

Fenugreek seeds : 1/4 Spoon

Cumin seeds : 1/2 Spoon

Curry leaves : 10-15 No

Byadagi Chilli : 2-3 No (Adjust according to your taste)

Salt 

Jaggery : Small piece (Optional)

Tamarind : Small gooseberry size (Optional)

Mustard Seeds : 1 Spoon

Cooking Oil : 2 Spoons

Method :

1. Chop onions & tomato , keep aside.
2. Heat oil in a tawa , add mustard seeds, while it spluttering add urad dal fry till dal turns red.
3. Add fenugreek seeds & cumin seeds, till they splutter.
4. Add byadagi chilli& curry leaves. Fry for few seconds.
5. Add onions & sauté till onion turns pink.
6. Add chopped tomato, cook till they become soft.
7. Switch off the flame.
8. Let it cool & then transfer the content to the mixer .
9. Add jaggery, tamarind & salt.
10. Grind to smooth paste.
11. Serve with idli/ doasa.

Note:

• You can temper chutney with mustards seeds & curry leaves.

Sweet potato payasa

Ingredients :

Sweet potato : 2-3

Jaggery Powder : According to taste

Coconut Milk : 2 Cups

Cardamom Powder : 1/2 Spoon

Dry fruits : 1/4 Cup

Ghee : 2 Spoon

Basmati Rice : 1 Spoon

Method:

1. Wash & soak basmati rice for 1/2 an hour.
2. Grind soaked rice with little water to fine paste.
3. Remove the skin of sweet potato & pressure cook for 2 whistles.
4. Cut cooked sweet potato into small cubes.
5. In a heavy bottomed pan, mix sweet potato cubes, grinded rice paste, coconut milk, jaggery powder.
6. Bring to boil. Make sure that payasa is not sticking to the pan.
7. Add cardamom powder.
8.  Heat ghee & add dry fruits.
9. Add this to the payasa. (Step 7)
10. Switch off the flame.
11. Serve hot.

Note : 

Rice paste is added to thicken the payasa. 

Dalia Split ( ಹುರಿಗಡಲೆ / ಪುಟಾಣಿ ಕಡ್ಲೆ ) Laddu

Dalia Split ( ಹುರಿಗಡಲೆ / ಪುಟಾಣಿ ಕಡ್ಲೆ ) Laddu

Ingredients :

Dalia Split : 200 Grams
Jaggery Powder : 3/4 Cup
Ghee : 1/2 Cup
Dry fruits : 1/2 Cup
Dry fruits for garnishing

Method : 

1. Dry roast dalia split for few seconds.
2. Grind to fine powder in a mixer jar. Keep it aside.
3. In a heavy bottomed pan, heat 1/2 Cup of water, bring to boil.
4. Add jaggery powder, heat till jaggery dissolves completely. Add ghee & stir well.
5. Continue to heat in a medium flame, till syrup reaches 2 string consistency.
6. Add dalia split powder & dry fruits, mix well. 
7. Heat in a low flame, till all water contents evaporates & mixture leaves the pan surface.
8. Switch off the flame & prepare small lemon sized balls.
9. Garnish with dry fruits & serve.