A simple and delicious south Indian chutney that is usually served with idlis and dosas. The spiciness from dried red chillies, tanginess from the tomatoes and tamarind and a slight sweetness from the onions makes this a perfect accompaniment with any tiffin item.
- 1 big onion
- 3 tomatoes
- 5-7 dried red chillies
- 1/4 tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 small piece ginger
- 1/4 tsp turmeric powder
- 1 small piece tamarind (less than 1 inch)
- 1/2 tsp urad dhal
- 1 tsp channa dal
- salt to taste
- a pinch of sugar
- gingelly oil as needed (about 1-2 tbsp)
In a pan add 1/2 tsp oil and heat the oil.
Roughly chop the onions and tomatoes and set aside. Add the channa dal, red chillies, onions and tomatoes in the pan with oil and saute until the onions turn translucent and soft. The tomatoes do not have to be cooked all the way through as we will be cooking the chutney again after grinding the mixture.
Grind the onion tomato mixture with some salt, tamarind piece, ginger to a smooth paste.
Add the remaining oil to the pan and add the mustard seeds, cumin, asafoetida, urad dal, curry leaves and let the mustard splutter. Now add the ground mixture to the pan and let the chutney cook until the oil starts separating. Took me about 7-8 minutes in a medium flame. (The mixture will start spluttering all over so make sure you use a splutter guard or close the pan with a lid until it is cooked)
When done add a pinch of sugar and check the mixture for salt. Add more if necessary. Serve with hot idlis/dosas/ or kuzhi paniyaram as I did 🙂