Ingredients:
Tomato: 5
Bengal gram: 1 tbsp
Black gram dal/urad dal: 1 tsp
Dry red chilly: 5
Ginger: ½ inch
Asafoetida powder: 1/8th tsp
Salt to taste
To temper:
Oil: 1 tsp
Mustard seeds: ½ tsp
Curry leaves: 8-9
Method:
Heat ½ tsp oil in a pan. Roast the dry red chillies for 1 min. Add Bengal gram dal and cook it till light pink.
Add the chopped tomatoes, ginger and salt.
Cook until soft.
Cool it and grind to a coarse paste.
Heat oil in a pan. Add mustard seeds. When they crackle, add urad dal and sauté till pink. Then add curry leaves and stir till they become crispy.
Add the ground chutney and let it come to a boil.
Done!
Serve with dosa, uttappam, idli.
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