Tomato Chutney (For Idlis and Dosas)
Tangy tomato and lentil dip
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 Tomatoes / Tamatar (chopped -400 gms (4 medium))
- 3 tbsp Bengal gram /chana daal
- 1 tbsp White lentil/urad daal
- 5 Red kashmiri chilies
- 10 Curry Leaves / Kadi Patta
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1 tsp Tamarind / Imli (dried – 1tsp)
- Salt / Namak
- 1/4 tsp Asafoetida / Hing powder
- 2 tsp Cooking Oil
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds / Rai
- 2 dried whole red chilies
- 6 Curry Leaves
Instructions
- 1
Wash and chop tomatoes into small pieces.
- 2
Heat oil in a pan and bengal gram and white lentil.
- 3
Saute on low heat till they become golden in colour.
- 4
Now add dried red chilies and curry leaves and saute till chili gets a nice colour,but do not overcook otherwise the lentil may get burnt.
- 5
Add turmeric, asafoetida, salt and chopped tomatoes.
- 6
Cook on medium flame till tomatoes become soft.
- 7
Remove the mixture in a bowl and let it cool down completely.
- 8
Add the tomato mixture and tamarind in the mixer jar.
- 9
Grind the mixture to make a smooth paste.
- 10
Take out the chutney in a bowl.
- 11
Heat oil in a small pan and add mustard seeds.
- 12
When seeds start crackling add whole red chilies and few curry leaves and add in the chutney
- 13
Mix and serve with dosa and idlis
- 14
Keep refrigerated the left over chutney.