Tomato Sesame Chutney

Tomato Sesame Chutney.

Tomato sesame chutney is prepared by cooking tomato and green chiles in ioil and spices. It is then ground with sesame seeds and herbs into coarse mixture. Serve tomato sesame chutney with any dosa, fritters etc…
Makes: around 2 Cups of Tomato sesame Chutney.

Ingredients:

Tomato 2
Sesame Seeds 1 Tbsp
Green Chiles 2
Garlic 1 -2 Cloves
Salt to taste
Cilantro Few Leaves

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Oil 1 tsp

Method of preparation:

Peel and roughly chop the garlic cloves.
Wash and roughly chop the raw tomatoes.
Remove stems, wash and halve the green chiles.
Wash cilantro leaves and keep aside.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tomatoes, green chiles and salt.
When tomatoes become soft and mushy, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked tomatoes, green chiles, garlic cloves, cilantro leaves and pulse a couple of times to coarsely grind everything.
Remove the ground tomato sesame chutney onto a bowl.
Serve tomato sesame chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding tomato.

Suggestions: Adjust the amount of green chiles for spice. Make sure tomatoes are little sour for better taste.
Variations: You can also toast the sesame seeds before grinding into powder.
Other Names: Sesame Tomato Chutney.

Bell Pepper Sesame Coconut Fry

Bell Pepper Sesame Coconut Fry.

Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.

Ingredients:

Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion.
Wash and roughly chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper and onion.
Fry on medium flame till onion turns golden brown in color and capsicum changes color.
Cook covered for a minute for capsicum to soften a bit if necessary.
Uncover and stir in ground sesame coconut mixture.
Fry briefly and remove from heat.
Serve bell pepper sesame coconut fry with steamed rice or with roti.
Notes: Make sure bell pepper is not over fried.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other capsicum variations here.
Other Names: Bell Pepper Sesame Coconut Fry, Capsicum Sesame Coconut Fry.