Topic started by JP (@ 146.145.104.91) on Tue Nov 11 13:16:08 EST 2003.
All times in EST +10:30 for IST.

In restaurant Mysore dosa is made by coating red chutney on top of regular dosa.
I am looking for recipe of that red chutney. Please post. Thanks in advance.

Responses:

• From: good cook (@ bastion1t-reserve.dnb.com) on: Tue Nov 11 15:19:18 EST 2003
  
  Well here's the recipe,
  In a skillet add oil. Add dry red chillies (add a little more if you want it hot). Cut onion and toss it in oil till transparent. Toss cut tomotoes (if 1 onion was used, use one big tomato)till tender and well done. (all this is done on a medium flame.) keep aside and cool. Make a paste using your mixie adding a little salt to it. Garnish it with mustard seeds and curry leaves, if served seperatly.
  
  
• From: JP (@ 146.145.104.91) on: Tue Nov 11 17:53:31 EST 2003
  
  Good cook,
  
  One of my friend opened new restaurant in US. His south Indian cook quit, cook use to make this chutney. I tested that chutney myself, I did not test any onion and tomato in it. I think it was made of dal(chann dal?) It did not fill smooth like it should be with onion and tomato. It fill like fine-coarse solids ( dal?) in it. Your recipe may be OK but I am looking some different version, if somebody knows.
  Thanks for your response.
  
  
• From: JP (@ 146.145.104.91) on: Wed Nov 12 11:18:59 EST 2003
  
  This is the one, I found on net is close enough.
  
  MYSORE CHUTNEY
  (A combination of pulses combine to make this tangy paste)
  
  Ingredients: (Serves 4)
  
  50 ml oil;
  100 g chana dal;
  25 g urad dal;
  25 g red chillies;
  20 g tamarind;
  1 tsp (5 g) peppercorns;
  2 tsp (10 g) jaggery;
  1 coconut, grated;
  salt to taste.
  
  Heat oil on a tawa and roast the chana dal and urad dal till golden brown. Add the red chillies and fry for two minutes. Add tamarind, peppercorns, jaggery and grated coconut and fry for a while. When cool, grind with salt to taste to a smooth paste, adding a little water as required. Apply this chutney over the dosa while preparing Mysore dosa and spring dosa.
  
  

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