½ onion, chopped
2 tomatoes, chopped
4 tablespoons chopped coriander leaves
1 tablespoon oil
4 dry red chillis
1 teaspoon urad dal (skinned split black lentils)
1 teaspoon mustard (rai) seeds
2 green chillis, chopped
1 pinch asafoetida (hing) powder
Heat oil in a small frying pan. Add urad dal, mustard seeds, and red chillis When seeds splutter, add green chillis and asafoetida powder. Cool slightly and grind the tadka ingredients.
Add 1 more tablespoon of oil to the frying pan. Fry onion for a few minutes till softened. Add tomatoes and cook on high heat till excess liquid from tomatoes is evaporated, about 3 minutes.
Coarsely grind the onions and tomatoes with the ground tadka masala, 30 seconds. Add salt and coriander leaves.
This chutney works very well with dosas and is a nice change from the usual idli chutney.
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