Ingredients:
3 ripe
yet firm tomatoes, sliced
1/4 cup
grated coconut
2 green
chillis
1 dry
red chilli
1/2 tsp
cumin seeds
1 1/2
tsps urad dal/split gram dal/minapa pappu
2 tsps
chana dal/senaga pappu/bengal gram
1/4 tsp
jaggery or sugar (optional)
salt to
taste
1 tbsp
oil
For
poppu/tadka/seasoning:
1 tsp
oil
1/2 tsp
mustard seeds
pinch of
hing/asafoetida/inguva
few
curry leaves
Heat oil
in a cooking vessel, add the cumin seeds and let them brown, add urad dal,
channa dal, red chilli and green chilli and fry till the dals turn red. Add
grated coconut and roast for another 3 mts. Remove from fire and cool.
In the
same vessel, add the sliced tomatoes and saute till the moisture evaporates.
Turn off heat and cool.
Grind
the grated coconut mixture. Next add the cooled tomato mixture, salt and
jaggery and make a paste. Add few tbsps of water, if required.
Heat oil
in a pan for seasoning, once hot, add mustard seeds and as they splutter add
hing and curry leaves and saute for a few seconds and turn off heat and pour
over the chutney.
Serve
with tiffins like dosa or idli.
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