Coconut tomato chutney
TOMATO COCONUT CHUTNEY FOR IDLI AND DOSAS
INGREDIENTS
- Oil – 1 tsp
- Red chilli – 4
- Chana dal – 1 tbsp
- Onion – 1
- Tomato – 1 big
- Tamarind – tiny piece
- Garlic – 1 or 2
- Jaggery – 1 tsp
- Sambar pwdr – 1 tsp
- Freshly grated coconut – ¼ cup
- Salt
- Mustard seeds + urad dal – 1 tsp
- Curry leaves – few
METHOD
METHOD
Heat 2 tsp oil in a pan on low flame .
Add red chilies , fry and remove .
Add dal and saute till the dal turns light brown.
Add the onions and saute till transparent .
Add the tomato + salt and cook till it softens .
Turn off heat and cool
Transfer the cooled ingredients + jaggery + garlic + tamarind + sambar pwdr + coconut to a mixie jar and grind .
Now add 1/2 cup or as needed water and again grind to a fine paste.
Remove onto a serving bowl.
Heat 2 tsp of oil in a small pan, add the mustard seeds + urad dal and allow them to splutter. Add the curry leaves , give a stir .
Either pour this tempering over the chutney or pour the chutney into this pan and give a mix . Dont boil , immediately off the flame .
Serve with idli / dosa /appe or any southindian breakfast items
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