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Sushi is a very popular, signature food from Japan. Mostly it is prepared during celebrations. In the past few years it has gained in popularity all over the world. Sushi chefs are very much in demand in the star hotels as it takes ten years to become a specialist sushi chef. It actually means ‘vinegar rice’. In this, slivers of raw fish or sashimi are rolled thinly along with pressed seaweed and are placed in the middle of rice dumplings, which are oblong in shape. Toppings and different fillings add to the variety of sushi, either it is traditional or contemporary.

This is an easy and simple recipe for an onion, tomato chutney, which is an accompaniment to the idli/dosai/vada combo. The ingredients required are a handful of shallots (sambar onions), one big tomato or 1 ½ if medium size, 3 dry red chilies, and about 2 to 3 tablespoons of coconut, and 3 to 4 curry leaves. Take the shallots first, which would require about a teaspoon of oil to sauté it. Then add the tomatoes to the onions. Dry fry the chilies separately till it gets crisp and its aroma is released. Then mix all the ingredients together and grind it in the mixie, to get the chutney. Season with a little mustard seeds, and garnish with a few coriander leaves cut fine.