As promised, here is the recipe for the Tomato Chutney I made along with Ragi Dosas. This might look like a regular tomato chutney to you, But this is made using Raw Tomatoes. 

Yes, I haven't sautéed the tomatoes before grinding it into a chutney. And, it surprisingly tastes very good . This might soon become my favourite chutney because I enjoy the fresh taste of tomatoes & It does not taste raw at all

 

To Temper:

• 1 teaspoon cooking oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon Urad Dal 
• A pinch of Asafoetida
• 2 dry red chilies - Broken
• A sprig of Curry Leaves

In a mixer, add all the ingredients in the list along with 2 tablespoon of water & grind into a chutney. I did not add Jaggery

Temper Mustard seeds, Add Asafoetida, Red chilies & Urad Dal, when the dal slightly changes colour, turn off the heat, add curry leaves & in about 10 seconds, pour the tempering onto the chutney

Serve with Idli/Dosa/Akki Rotti. I served mine with the Ragi Dosa

Making Sprouts at home is not such a big deal but it does require a bit of planning. But it certainly is better than picking up a packet of sprouts off the shelf in the supermarket. If you look at it, store bought sprouts are quite expensive also why buy when making it at home is so easy peasy :)

I do admit that I have picked up sprouts from stores more often than not, but off late I have been making them at home. Of all the legumes, Mung Beans takes the least time to sprout & can be eaten raw, while others like Chickpeas or black eyed peas sprouts do require steaming

 

Clean about half a cup of Mung Beans in several changes of water. Soak the Beans in plenty of water. Once the beans are soaked, they double in size so make sure you use plenty of water. Set aside for about 7-8 hours or overnight. Drain all the water & transfer the beans into a vessel. I use a perforated steel container that looks like a colander. Close the lid & set aside in a corner of your kitchen or in a nice warm place & keep it undisturbed for about 15-18 hrs or until the beans have fully sprouted. You can also use a colander or tie the beans in a  muslin cloth to make sprouts 

It takes anything between 15 to 20 hours to sprout fully, depending on the weather. It takes lesser time during the warmer months & during winter, it may even take 24 hours 

To to make sprouting a wee bit faster during winter, heat the oven for a couple of minutes until its slightly warm. turn it off & place the container in the oven. Make sure you don't turn on the oven by mistake :)
Once the sprouting is done, store them in an airtight container in the fridge.  Follow a similar method to sprout other beans too but it may take longer to sprout 


I make sprouts once a week & store it in an airtight container & use as an when required. I use them in Salads, stir fries, soups & I simply eat a handful when I feel hungry.