Sunday, February 7, 2010
Juicey tomatoes - 6
Green chilly - 4
tamarind - a small piece
garlic - 8 pods
ginger - small piece
curry leaves - a small bunch
Oil, salt and turmeric - as needed
Heat 3 tablespoons of oil in a kadai and add mustard seeds. After 2 mins channa dhal and urad dhal each a little more than 2 teaspoons. Once the dhal becomes golden brown colour, add jeera to it. Now add chilly, garlic, ginger, tomato and tamarind to it. Mix them nicely for a min. Now add the entire bunch of curry leaves to it. Mix them nicely and add salt and turmeric powder to it. Keep the flame in sim and mix all of them nicely and close the kadai with a lid. For every 2 mins, open the lid and keep mixing it nicely. Repeat this for 10-15 mins. Do not add any water. The mix should be mashed nicely on its own and should not be too dry also. At this stage, switch off the gas.
Now grind the mix and tomato chutney is ready. This tastes so nice for idly, dosa, chapathi and paniyaram.
This can be stored for a day in fridge and used. Without grinding also, we can use the mix as it is.
For richness, cashew can be added along with tomato.