Onion Tomato Chutney for Idli, dosa

De Swasthi's Recipes · 25 min

Ingredientes

Preparación

1. Heat oil in a pan, then fry the chana dal, urad dal and red chilies on medium heat for 2 to 3 minutes until light golden and aromatic.
2. Add the cumin seeds, curry leaves, ginger and garlic and fry for 1 minute. Add the onions and sauté for 4 to 5 minutes until translucent.
3. Stir in the tomatoes, salt and turmeric. Cook, covered or uncovered, for 5 to 7 minutes until they break down and turn mushy, adding a splash of water if the pan dries out.
4. Let it cool, then blend to a smooth or slightly coarse chutney. Taste and adjust the salt.
5. Heat 1½ teaspoons oil in a small pan over medium heat. Add the mustard seeds, urad dal, red chili and curry leaves in turn and fry until the lentils are light golden and the leaves crisp. Turn off the heat and add the asafoetida.
6. Pour the tempering over the chutney and serve with idli, dosa or uttapam.

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