Tomato Chutney for Dosa & Idli

Ingredients

• 2 to 3 large ripe tomatoes, chopped
• 1 medium-sized onion, diced (optional)
• 2 to 3 garlic cloves (optional)
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1 tablespoon chana dal OR 2 tablespoons peanuts
• 1/2 tablespoon urad dal
• 1/4 teaspoon methi (fenugreek) seeds
• 2 to 3 red or green chillies OR 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon sugar
• Salt to taste
• For tempering: 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• One twig of curry leaves
• Pinch of hing (asafoetida)
• 1/4 teaspoon urad dal (optional)

Method

1. 1

   Heat 1 tbsp oil on medium flame. Add cumin seeds, urad dal, chana dal (or peanuts), a few methi seeds, and red chilies/chili powder. Sauté until the dal turns golden brown and aromatic.

2. 2

   Add garlic cloves and diced onion (optional), sauté until the onion turns golden — no need to brown it fully.

3. 3

   Add chopped tomatoes and sauté till all the water evaporates and the mixture reduces, becoming aromatic and free of raw flavours.

4. 4

   Add turmeric powder, a pinch of sugar and salt to taste. Sauté a few seconds and turn off the heat.

5. 5

   Let the mixture cool completely, then blend to a smooth paste, adding a little water if too thick.

6. 6

   For the tempering, heat 2 tsp oil on medium flame, add mustard seeds and urad dal (optional); let it splutter.

7. 7

   Add curry leaves, a red chili cut in two, and a pinch of asafoetida (skip the chili for less spice); pour over the chutney.