one such variant is the spicy and tangy tomato chutney. Inspired by the South Indian cuisine, this chutney pairs extremely well with Idli, dosa, uttapam and vada. you can also serve them with pakodas.

tomato chutney, onion chutney. There are many types of idli powders like urad dal powder, coconut powder, chilli powder. When you eat idli with any one of these, it does not cause any harm to the ...

Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most ...

Heat oil in a pan, add mustard seeds, and let them splutter. Sauté chopped onions, green chilies, and curry leaves until ...

and tomato-forward North Indian dish), or sambhar (a thin, tangy, and spicy South Indian stew served alongside idli, dosa, ...

Make the chutney: In a medium skillet over medium-high heat, combine all ingredients. Sauté, stirring often, until tomatoes and onions are soft and mixture is jammy, 15-20 minutes. Turn off heat ...

Next, he tried a Rs 50 idli from the famous Rameshwaram Cafe. The idli was served with sambar, coconut chutney and tomato chutney. The vlogger called the taste "mid", rating it 7.2 out of 10.

In a pan pour some oil, add red chili powder, urad dal, onion, fenugreek leaves, coriander leaves, green chili, tomatoes. Sauté the mixture till ... Mix the tempering mixture with the chutney. 6. Heat ...