Microwave Tomato Cilantro Chutney ~ Tomato Kothimeera Pachadi

A couple of weeks ago, both the computers at home crashed, partly because of me. I decided to spare M's laptop and so took a forced blogging break. M fixed one computer over the weekend but I would have continued the break if not for Srivalli's BM#8. It was so tempting that I could not let go even when I am leaving on a weeklong vacation tomorrow. :) As usual, Valli gave us several interesting themes to choose from and I am going ahead with "Microwave Cooking" theme this week.

I thought of preparing a full course meal using microwave during this session and hoping to achieve it amidst my haywire schedule. I am starting today with a lip smacking, spicy chutney prepared with tangy tomatoes and aromatic cilantro.

Ingredients:

2-3 tsp oil

2 tsp urad dal / skinned, split black gram

1 tsp mustard seeds

8 - 10 fenugreek seeds / methi seeds

5 green chillies (I used Serrano peppers. Adjust the quantity if needed.)

2 tomatoes / 1 cup chopped cubes

1 cup packed, cilantro leaves

1/8 tsp turmeric powder

a pinch of asafoetida powder

Salt to taste

Method:

Heat the oil in a microwave safe bowl for two minutes and then add the black gram, mustard seeds and fenugreek seeds. Heat them again for a couple of minutes until the black gram turns reddish and mustard starts to splutter. Then add the green chillies and fry for about 30 seconds. Then add the tomatoes and cook (stirring in between) until it appears done, about 6 - 8 minutes. Then add the cilantro, turmeric powder and asafoetida powder to the tomato mixture and cook for one more minute. Remove the bowl and let cool. Grind the mixture to a coarse paste adding salt as needed.

Serve it along with rice or any Indian breakfast dishes.

Check what my fellow marathoners are cooking.

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