Tomato chammandhi

Tomato chammandhi

Mom insisted this variety of chutney as tomato chutney for long period until I break her illusion after my wedding where my foodie is familiar with most of the south Indian dishes (where the food … there he is! J ).

For her the traditional tamil tomato chutney is mushy… bluh bluh… the reason behind it is her green signal for coconut. Even MIL is not far away from the view. Whatever health conscious topics round the clock roam at home - ‘coconut’ is inevitable. The best part is no popping of mustard seeds, urad dal in coconut oil: the bottom line is healthy chammandhi/chutney J

All that to do is grind everything and garnish it with coriander leaves. Use purified water as we don't heat it. It’s tastier ummm… achu had extra 1 more dosa with ammus chammandhi… luv u amma.

Ingredients:

Grated coconut – 1 cup

Pottu kadala/roasted gram – 1 tbsp

Tomato – 1, medium size

Shallots – 3-4

Green chillies – 1

Red chilli powder – 1 tsp

Salt – for taste

Water – purified/boiled

Coriander leaves – to garnish

Method:

Grind the coconut and gram into a fine paste with water and salt. Then add rest of the items except coriander leaves and grind well. Once done mix coriander leaves and serve with hot dosas and idillis.