A delicious combination of viral tomato chutney served with thatte idli, featuring roasted tomatoes, garlic, and green chilies paired with coconut chutney. Perfect for breakfast!
1: In a pan, heat ghee over medium heat. Add chopped tomatoes, garlic, onion, and green chilies. Roast until the mixture turns brown.
2: Transfer the roasted mixture to a blender and blend until smooth.
3: In the same pan, heat oil. Add mustard seeds and let them splutter. Then, add dried red chilies and curry leaves.
4: Pour the blended tomato paste into the pan. Add chili powder and salt. Mix well.
5: Cook for about 2 minutes, stirring occasionally. Remove from heat and set aside.
6: Prepare Steamer: Fill a pot with water and bring it to a boil. Grease a flat plate or thali that fits in your steamer.
7: Pour the idli batter onto the greased plate, spreading it evenly.
8: Place the plate in the steamer, cover, and steam for about 10-15 minutes, or until a toothpick inserted comes out clean.
9: Let it cool slightly, then serve after spreading chutney podi and ghee on top of the idli. Serve tomato chutney and coconut chutney on the side.
10: For Coconut Chutney: In a blender, combine grated coconut, green chilies, ginger, and salt. Add water gradually and blend until smooth.
11: In a small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds.
12: Pour the tempering over the coconut chutney and mix well.
