Kongu Thakkali Chutney/ Kongu Tomato Chutney
Kongunadu comprises of some western regions of Tamil Nadu like Coimbatore, Salem, Dharmapuri etc..Tomato chutney prepared here is a bit different from the spicy Tomato Chutney which is prepared in hotels. The flavour of fennel adds a mild sweetness to the chutney. It tastes so good with piping hot idlis. Since Kongu Cuisine its famous for its non veg delicacies they like adding little masala to their veg curries also. It gives a unique taste to their dishes. Usually Coconut oil or Gingelly oil is used in this cuisine. Learn how to make this tasty South Indian Kongu Thakkali Chutney with stepwise pics.
- 1 big Onion
- 2 small Tomatoes
- 2 tbsp Roasted gram/ pottukadalai
- 1 tbsp Coconut
- 1 tsp Fennel seeds
- 1 piece Cinnamon
- 1 tsp Oil
- Tamarind a small piece
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- Curry leaves
Keep all ingredients for the chutney ready.
In a kadai heat oil, add red chillies, onions and tomatoes. Cook till the tomato turns soft. ( I usually do not over cook tomatoes as it may lose all its nutrients and the taste may also vary. So make sure you cook tomatoes just for 2 mins.)
Add cinnamon, fennel seeds, roasted gram and coconut. Cook for 2 mins. Switch off and let it cool.
Add salt and tamarind to it. Blend it to a smooth paste.
Do tempering with the given ingredients and serve with Idly, dosa or chappathi.
Check out my other chutney recipes on blog