Kondakadalai Thakali Chutney-Chenna Tomato Side Dish

It has been always a tougher task to choose the side dish. If you are in this phase, here is the recipe for protein rich side dish for your everyday food. Selecting of Main course recipe, of course not very complicated when compared to selecting the side dish recipe. The common main course South Indian breakfast would be Idli, but serving with unique and varies side dishes makes enhances it to the next level.

Got bored with serving coconut, coriander, mint, onion chutney everyday? searching for something unique but healthy to start your day? This recipe of kondaikadalai Tomato chutney could pull you from drowning into guilty consciousness. If you are following this blog for quite sometime, you might know that I have a teen son. He requires lots of protein as it is growing phase. The bland cooked bowl of chenna possibly bounces back to me. So, serving with different names in different taste....hmm.hhmm..no complaints, and only lots of appreciations and empty bowls.

This recipe is very easy to make in the busy morning schedules. To make the work easier, soak and cook the dal prior to that day. I cook them a lot and store it in the freezer, and use them when required. This process, makes many of recipes easy. Like add some chopped veggies, serve them as salad. Add them to your regular side dish, or add them to any kuzlambu.

In this recipe, the onion should be slightly cooked. It should not be get burnt of over cooked. The perfect Chenna Tomato Chutney should have visible chopped onion and tomatoes. Every bite should have the texture of onion and tomato.


Kondakadalai Thakali Chutney-Chenna Tomato Side Dish
Kondakadalai Thakali Chutney-Chenna Tomato Side Dish

Prep time : 5 min
Cooking time : 15 min
Yeild : Serves 2





Ingredients:
Kondakadalai/Chenna Dal  - 1 Cup
Onion  - 1
Tomato  - 1
Green Chilies  - 4-5(depending on your taste)
Turmeric Powder  - 1/2 tsp
Curry Leaves  - 1 stalk
Salt to taste
Cooking oil  - 1 tsp
Mustard seeds  - 1 tsp
Cumin Seeds  - 1 tsp
Urad Dal  - 1 tsp

How to Make:
In a pan add cooing oil followed by mustard seeds, urad dal, cumin seeds. Wait till the mustards splutters, the add curry leaves, saute for a second. Add chopped onions, in the slow-medium flame saute them till it turns pink. Add chopped tomatoes, saute them gently, so that it gets half cooked and not mushy.
Add a cup of water, followed by turmeric powder, green chilies and salt.

Add cooked chenna dal and allow it to cook in medium flame. Once the onion and tomatoes gets cooked completely, Remove from the fire.
Transfer them to the serving bowl. And serve hot with Idlies, dosais, appams, Idiyappams. etc.,

Serving Suggestions:
Serve hot along with South Indian Breakfast food dishes.

Tips and Variations:
1. This chutney can be made with out the addition of Chenna Dal too.
2. Green chili is only ingredient for the heat in this recipe, so add it according to your taste.

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8 comments:

  1. good thakkali and kadla chutney recipe...your beautiful soft idlis caught my attention, edges look so different...I thought you must have used some other method to steam them...I confirmed by checking your old idli post..I will try some time using cloth. Thanks for sharing this unique idli steaming method.

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  2. that looks really so soft....

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  3. My eyes are going towards that soft idlies..Chutney with channa sounds nutritious and delicious.

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  4. as Usha said even my eyes also was on that idli.. looks something different.. and chutney is also surprising..

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  5. Chutney looks interesting....... Like the platter!

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