There is a story behind the name Rojapoo chutney. “Rojapoo” means Rose. Back home, we had a friend Shyamala maami, who would always say, “I made rojapoo chutney” and would also give us some sample of most of the items she cooks. As children my brother and I would believe that she actually put edible rose petals in them. Later when I grew up, I found that it was just a name given to the chutney for its bright color, just how Idlis are compared to “Mallipoo”-Jasmine.
Sudachuda Malipoo Idlis with Rojapoo chutney-What a mind blowing combination from Chettinad Cuisine.
- Sour Tomatoes-2 (Sour ones are hard to find in the US. everything has to be sweet here).
- Big onion-1.
- Small pearl onions-red variety-4 nos.
- Red chillies-dry-2.
- Gingelly oil-3tsp.
- Salt to taste.
- Mustard seeds.
- Split urad dhal.
- Chop the onions and tomatoes into small pieces.
- Take oil in kadai and saute the chillies, onions-both big and small.
- Then add the tomatoes to the kadai and let it cook.
- Grind them to a fine paste and add salt.
- Season with mustard seeds and urad dhal.
Goes well with Idli and Dosa and Oothappam.