Just like in Australia, Sundays back in India are meant for elaborate breakfasts that often turn into delicious brunches.
Idli, a South Indian steamed rice cake is a popular choice when thinking of something special to cook on the weekend.
I am a big fan of all food South Indian. I can literally give an arm, a leg and everything else for a mean plate of Idlis. Yes, just one will not do. Plus what I like to eat my Idli with is a super duper hot Tomato and Onion Chutney. Well, this humble Chutney, usually the supporting cast on a South Indian Thali, is the protagonist of this food story. It’s good to mix up things, isn’t it!
Super Hot South Indian Chutney with Idli
Level of Cooking: Entry level
Makes: a bowl of Chutney
Time: 15 minutes
1 medium Onion, chopped
1 medium Tomato, chopped
1 teaspoon Ginger paste
1 teaspoon Garlic paste
6-8 Curry Leaves
1 teaspoon Black Mustard Seeds
1 teaspoon Coriander Seeds
2-3 Red Chilli (Whole)
2 tablespoons Vegetable Oil
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
salt to taste
1. Heat oil in a non-stick pan, put in curry leaves, coriander seeds, black mustard seeds and red chillies. Allow to splutter for a few seconds.
2. Add onions and cook until translucent
3. Add tomatoes, ginger and garlic pastes, red chilli powder, turmeric powder and salt. Cook until oil separates.
4. Once cool, blend in a blender.
5. Enjoy with warm Idlis* or as a dip with your favourite crackers.
*The Idlis featured in the photograph above were made using the Instant MTR Rava Idli mix. I follow the packet instructions but also add fresh coriander, green chilli and some grated ginger for that extra zing.