Tomato Spicy Chutney, a simple and delicious side dish for idli and dosa

Ingredients:

- 3-4 tomatoes, washed and chopped

- Small onion and/or big onion, mixed (quantity as desired)

- Garlic cloves

- Small piece of tamarind

- 1 teaspoon chili powder

- Salt to taste

-Pinch of asafoetida

- Curry leaves

- 2 tablespoons oil

- 1/2 teaspoon mustard seeds (kadugu)

- 1/2 teaspoon split chickpeas (kadala parupu)

- 1/2 teaspoon urad dal

Instructions:

1. In a blender or mixer, add the chopped tomatoes, onions, garlic cloves, tamarind, chili powder, and salt. Grind without adding water until you get a smooth paste.

2. Heat oil in a pan or kadai over medium heat.

3. Add mustard seeds and let them splutter. Then add the split chickpeas and urad dal. Sauté until they turn golden brown.

4. Add curry leaves and asafoetida and stir for a few seconds.

5. Now, add the tomato paste to the pan and mix well. Cook for 2 minutes.

6. If needed, add a very small amount of water to adjust the consistency of the chutney. Stir well and cover with a lid.

7. Check the seasoning and add more salt if required. Cover and cook for a few more minutes.

8. The chutney is ready when the oil separates and floats on top.

9. Remove from heat and let it cool down.

10. Serve the spicy tomato chutney as a side dish with idli or dosa.

11. Any leftover chutney can be stored in the refrigerator for 2-3 days.

Enjoy the spicy and flavorful Tomato Spicy Chutney with your favorite idlis and dosas!

For video explanation check below

https://youtu.be/8h5Mh8Vs7hs