Quick Vegetable Chutney - Best Sidedish For Idli/Dosa
Vegetable Chutney, a great way to add veggies in your breakfast Idli / Dosa. Off course chutneys are a quick and handy recipe for many south Indian mothers during busy weekday mornings. I got to know this recipe through my Amma. She said once she tasted this chutney from a nearby foodshop. She liked the taste and without any hesitation she ask for the recipe to that foodshop owner. He said that he use lots of vegetables along with onion and tomato to make huge quantity to supply for their customers and he adds it also increase nutritients and taste to the chutney. She tried immediately and she even insist me to try the same.
Though we have posted many chutney recipes in this space, I strongly recommend you to give a try to this delicious, succulent and tasty vegetable chutney.
Tamarind and selection of other spices like chilli, hing with strong garlic pungency, making sure that the chutney kindles your tastebud. A spicy vegetable accompaniment to be served with any south Indian breakfast delicacies.
Preparation & Cooking Time :20 minutes
Yield :One bowl
Mixed Vegetables - 1 cup, grated
(carrot, cabbage, raddish, potato)
Onion - 1 large, roughly sliced
Tomato - 1 large, roughly chopped
Garlic - 2 cloves
Tamarind Pulp - 1 small piece
Curry Leaves - 6
Salt To Taste
Red Chilli Powder - 1tsp
Turmeric Powder a pinch
Sugar - 1tsp
Oil - 1 tbsp
Oil - 1 tbsp
Oil- 2 tsp
Mustard Seeds - 1tsp
Cumin Seeds- 1tsp
Curry Leaves few
Broken Chilli -2
Asafeotida/Hing - 1/4 tsp
- Heat oil in a pan. Add garlic, sliced onion, curry leaves. Saute until turns soft.
- Grate or chop the vegetables. I used carrot, cabbage, raddish and potato. If you have capsicum, french beans and broccoli, add it.
- Add the grated vegetables to the onion pan. Continue stirring for few minutes until they are slightly cooked.
- Now add the roughly chopped tomatoes and cook till tomatoes are mashed.
- Cool the mixture completely and grind to smooth with chilli powder, turmeric powder, asafeotida, tamarind, sugar and salt.
- Prepare the seasoning. Heat oil in a fry pan. Add mustard, cumin, broken chilli, split urad daal, hing and curry leaves. Pour this to the chutney and mix.
- Serve with idli or dosa or ootappam and paniyaram.
- This chutney stays good for 2-3 days if refrigerated.
- Adding tomato gives the tangy taste. Same way tamarind increases the sourness.
- Ideal chutney to make use of leftover veggies in the fridge. Good way sneak veggies for kids who avoid eating it.