Ingredients (Serves 2 - 3)
Tomato - 1 big, roughly chopped
Onion - 1/2, small
Dry red chillies - 3 - 4
Ginger - 1/4 inch chopped
Hing - 1 pinch
Salt - To taste
Oil - 1.5 tsp
For seasoning
Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp (Optional)
Dry red chilly - 1 - 2, broken
Curry leaves - 4 - 5
Method
1. Heat oil in a cheena chatti/ any pan. Fry dry red chillies until crisp and drain onto a paper towel. Add chopped onion, ginger, little salt and saute until onion turns golden. Add chopped tomatoes and hing. Cover and cook for a few minutes or until the tomato gets mashed up. Open and saute until oil separates. Switch off and set aside to cool. Crush the dry red chillies in a mixer, then add in the above cooled mixture and grind to a fine paste, adding little salt. Transfer the chutney into a small bowl.
2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilly and urad dal. When urad dal turns brown, add curry leaves. Stir for a few seconds and pour over the chutney. Serve with idli/dosa.
