Having kids at home, we mothers are always looking for ways to get more variety of vegetables into kids’ meals. Making chutneys are one great way to utilize different vegetables. This Carrot Tomato Thokku is a traditional dish that hails from Tamil Nadu and is commonly served as a side dish or condiment with steamed rice, idli, dosa, or chapati. Whether you’re a fan of South Indian cuisine or just looking for a new way to enjoy your vegetables, this dish is definitely worth trying. Preparation time – noneCooking time – 30 minsDifficulty level – easy
Ingredients to make Carrot Tomato Chutney -
Tomatoes (chopped) – 1- 14 oz can or 4 large tomatoes Carrot (chopped) – 2 Turmeric powder – 1 tsp Chili powder – 1 tsp Asafetida – ½ tsp Fenugreek powder – 1 teaspoon *(optional) Salt – to taste Sugar – 1 tsp Oil (Gingelly oil or olive oil) – 2 tbsp Mustard seeds – 1 tsp
Procedure to make Carrot Tomato Thokku –
Grind the tomatoes and carrots together.
In a pan, heat the oil and add the mustard seeds. Once the seeds sputter add the turmeric powder, asafetida, chili powder, and fenugreek powder.
Fry them for a minute and add the ground mixture. Do not add salt or sugar now. If you add salt or sugar at this stage it will start to splatter all over the place. Simmer the flame and let it cook on low heat (covered) for about 15 mins.
After 15 mins, you will notice that the mixture has solidified a little. At this stage add the salt and the sugar. Give it a good mix and let it cook on low flame for about 10 more minutes.
Serve the Carrot Tomato Chutney with idli or dosai!
*To make the fenugreek powder –
Dry roast the fenugreek seeds until brown. Cool down and grind it to a fine powder. Store it in an airtight container to use for pickles and chutneys.
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