Here is another way to use sesame seeds in your diet. Tomato chutney with sesame seeds is an excellent chutney for rice and chapati or idli & dosa. Sesame seeds are good for heart.
Ingredients
4 tomatoes
5-6 green chilies
handful of coriander leaves or cilantro
1/2 lemon size tamarind
1/4 tsp turmeric powder
salt
2 tbsp of sesame seeds
For Tempering
1 tbsp oil
4-5 or more red chilies
3-4 garlic cloves
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
a big pinch of hing
few curry leaves
4 tomatoes
5-6 green chilies
handful of coriander leaves or cilantro
1/2 lemon size tamarind
1/4 tsp turmeric powder
salt
2 tbsp of sesame seeds
For Tempering
1 tbsp oil
4-5 or more red chilies
3-4 garlic cloves
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
a big pinch of hing
few curry leaves
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Preparation
Wash and cut the tomatoes into small pieces.
Wash and chop the cilantro finely.
Dr roast sesame seeds and make a fine or coarse powder.
Wash and cut the tomatoes into small pieces.
Wash and chop the cilantro finely.
Dr roast sesame seeds and make a fine or coarse powder.
Procedure
Heat a small pan on medium heat with 1 tsp of oil. When the oil is hot add garlic and red chili. Fry them until they turn light brown color. Transfer them into another bowl.
To the same oil add little more oil if you want and add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are popping up add a pinch of hing/asafoetida and curry leaves. Transfer this seasoning into another plate.
To the same pan add tomatoes. To these tomatoes add green chili, turmeric powder, tamarind and salt. Cover the pan partially and cook until the tomatoes get soft. By covering partially you do not loose all the color. Then switch off the flame and let it cool down.
When the tomatoes are cooled down, take them into the food processor. Add the fried garlic and red chili also. Pulse it a few times. Then add cilantro/coriander leaves also and pulse it a couple of times again. Transfer the chutney into another bowl and add the seasoning or tempering that we made earlier. Add sesame powder also and mix it well. This tomato chutney is a great combination for idli, dosa and pongal. It can also go with rice.
Enjoy the tomato chutney and share it with your family and friends.
Heat a small pan on medium heat with 1 tsp of oil. When the oil is hot add garlic and red chili. Fry them until they turn light brown color. Transfer them into another bowl.
To the same oil add little more oil if you want and add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are popping up add a pinch of hing/asafoetida and curry leaves. Transfer this seasoning into another plate.
To the same pan add tomatoes. To these tomatoes add green chili, turmeric powder, tamarind and salt. Cover the pan partially and cook until the tomatoes get soft. By covering partially you do not loose all the color. Then switch off the flame and let it cool down.
When the tomatoes are cooled down, take them into the food processor. Add the fried garlic and red chili also. Pulse it a few times. Then add cilantro/coriander leaves also and pulse it a couple of times again. Transfer the chutney into another bowl and add the seasoning or tempering that we made earlier. Add sesame powder also and mix it well. This tomato chutney is a great combination for idli, dosa and pongal. It can also go with rice.
Enjoy the tomato chutney and share it with your family and friends.
Please write your comments and suggestions under comments section below.
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