If you are bored of the regular coconut green chutneys, try this tangy onion and tomato chutney, which can spice up the mundane idli. I usually make this chutney along with unfermented moringa leaves dosa, which makes it a yummy combo.
Onion – 1 big or 2 small
Tomato – 2 medium
Garlic – 1 clove
Urad dal (white or black husked gram) – 1 tsp
Dry red chillies – 3
Tamarind – a small piece
Oil (Coconut/sunflower) – 1 tsp
Salt as needed
Water – 2-3 spoons
For Tempering/Tadka (optional):
Oil (Coconut/sunflower) – 1/2 tsp
Mustard seeds – 1/2 tsp
Asafetida/Hing powder – a pinch
Curry leaves – 1 sprig
Preparation Time: 5 mins
Cooking Time: 10 mins
Method: Chop garlic, onions, and tomatoes and keep aside separately.
Pour a teaspoon of oil on a wok and add urad dal. Roast until golden brown. Add chopped garlic and dry red chillies and saute until they start changing color.
Add chopped onion. Cook until onion pieces turn pink and translucent. Add chopped tomato. Saute for at least 5 minutes in medium heat until the tomato skin starts to peel off.
Add salt and tamarind. Mix well and turn off.
Let this mixture cool and grind to a smooth paste in the mixer. You may add few spoons of water to get the smooth texture. You can grind without water also.
Heat a wok and pour half a teaspoon oil. Add mustard seeds. When they crackle, add hing powder and curry leaves and immediately turn off the fire. Add this tadka to the ground paste. Mix well and serve along with idli or dosa.
Notes: You may avoid the tadka. I personally prefer the aroma of curry leaves in this chutney.