Kothsu
recipes generally use tomato and brinjal. In this recipe, I am adding potato in
addition. You get a nutritious vegetable and a improvement in taste as well.
Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins | Cooking Time: 20 mins |
Yields: 2 cups
Ingredients:
|
Finely Chopped Brinjal
|
½ cup
|
|
Finely Chopped Tomato
|
1 cup
|
|
Finely Chopped Potato with skin
|
1 cup
|
|
Finely Chopped Onion
|
1 cup
|
|
Green Chilli
|
2
|
|
Sambar Powder
|
1 - 2 tsp
|
|
Salt
|
As required
|
|
To Temper:
|
|
|
Sesame Oil
|
1 tbsp
|
|
Mustard Seeds
|
½ tsp
|
|
Cumin Seeds
|
2 tsp
|
|
Curry Leaves
|
1 spring
|
|
Asafoedita / Hing
|
½ tsp
|
|
To Garnish:
|
|
|
Chopped coriander Leaves
|
1 tbsp
|
Procedure:
1. Wash
the brinjal and tomato and cut them into small pieces.
2. Wash
the potato thoroughly without soil and cut it into small pieces with skin.
3.
Remove the skin of the onion and chop it into small pieces.
4. Wash
and cut then green chilli into small round pieces.
5. In a
pressure cooker add chopped brinjal, tomato, potato, green chillies, sambar
powder, salt and enough water.
6.
Pressure cook them for 5 whistles in a medium flame. Then switch off the flame
and allow it to cool down completely.
7.
After pressure has gone, mash the mixture with hand blender (paruppu mathu) or
electric blender.
8. Now
heat the oil in pan, add mustard seeds and cumin seeds. Wait for popping.
9. Then
add the curry leaves and hing. Sauté till the curry leaves become crisp.
10.
Pout this temper into the mixture in a cooker (from 7). Mix them well and cook
for 2 mins.
11.
Then garnish with coriander leaves and serve it with Idli and Dosai.
Yummy and mouthwatering side is ready!!!
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