Tomato chutney for idli and dosas

Chutney and dips have a special place in Indian cuisine, different types of chutneys are made to serve along with snacks and meals.
 When ever we make south Indian snacks we usually make coconut chutney, but tomato chutney is also a  popular tangy and easy accompaniment to serve with soft idlis and dosas. It is easy to make and stays well for a fortnight if kept refrigerated. The roasted lentils give a nice nutty flavour and texture to this tomato chutney.

INGREDIENTS-
Tomato,chopped -400 gms (4 medium)
Bengal gram/chana daal - 3 tbsp
White lentil/urad daal -1 tbsp
Red kashmiri chilies -2
Curry leaves -10
Turmeric /haldi - 1/3 tsp
Tamarind/imli ,dried - 1tsp (optional, i did not add it)
Salt - to taste
Asafoetida /hing- 1/4 tsp
Cooking oil -2 tsp
Grated Coconut -  tbsp
For Tempering:
Cooking oil -1 tsp
Mustard seeds/rai - 1/2 tsp
Whole red chilies -2
Curry leaves-6
PROCEDURE-
Wash and chop tomatoes into small pieces. Heat oil in a pan and bengal gram and white lentil.Saute on low heat till they become golden in colour.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.Add turmeric, asafoetida, salt  and chopped tomatoes.Cook on medium flame till tomatoes become soft.Remove the mixture in a bowl and let it cool down completely.Add the tomato mixture, tamarind (if using), grated coconut in the mixer jar.Grind the mixture to make a smooth paste.Take out the chutney in a bowl.Heat oil in a small pan and add mustard seeds.When seeds start crackling add whole red chilies and few curry leaves and  add in the chutney. Mix and serve with dosa and idlis. Keep refrigerated the left over chutney.

 

Lets check out what my fellow marathoners have cooked today for BM# 58.