Traditional Karnataka Recipe

Posted Date: 04-Sep-2011	Category: Recipes	Rating:
Author: manaswini	Member Level: Gold	Points: 10 (Rs 1)

Some of the Traditional Karnataka recipes are to be given below. Tomatoes are lovely to taste. If they are made like chutney which is more spicy? Then mouth does not stop watering.This is one of the spiciest Karnataka style Tomato chutney try it you will love it!

1. Traditional Spicy Tomato Chutney:

What are the Ingredients to make Traditional Spicy Chutney:

4-7 medium ripened tomatoes

3-4 small pieces of raw tamarind

2 tsp urad daal

¼ tsp Hing/asafetida

2-3 Tbsp Red chilli powder

1/2 cup oil

Powder:

1 Tbsp coriander seeds

¼ tsp fenugreek seeds

½ Tbsp cumin seeds (Powder all the Ingredients above)

How to prepare Traditional Spicy Tomato Chutney:

1.Wash the tomatoes well and chop them into two halves (along with the skin).
Powder: In a small pan separately roast the coriander seeds, then the cumin seeds and methi seeds (without oil). Transfer to plate.

2.After it is cooled, powder it finely and keep aside.

3.Roasting: Heat a heavy bottom flat pan and add 2 Tbsp of oil. Place the halved tomatoes directly in the pan.

4.After the bottom part has cooked, turn it around and cook on all sides. After it has cooked it will begin to wilt and loose shape. Press it with back of the spoon, so that all of it gets cooked. Now add the raw tamarind piece in it and stir again.

5.After it has cooled, grind it in a mixer (along with the tamarind) and set aside.

6.Seasoning: Heat oil in a pan, add the Asafoetida, urad daal mix until the urad daal turns light brown. Now add the roasted tomato paste and keep stirring, making sure it does not stick to the bottom.

7.After it has sufficiently cooked, add red chili powder and the ground powder to this and mix well.

8.If you think it is a bit dry then add a teaspoon of oil. Let it continue to cook, until the oil leaves the sides.

9.After it has cooled store in an air tight container and this usually lasts for about 4-5 days in the fridge.

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