Ingredients:
Onion - 1 medium sized
Tomato - 1 medium sized
Garlic - 1 pod
Dried red chillies - 3 nos (or as hot as you want)
Salt - as per taste
Oil - 1/2 teaspoon
Coconut - few slices
Mustard seeds - 1/4 teaspoon
Urad dhal - 1/2 teaspoon
Curry leaves - few
Water - needed to grind
Add little bit of oil in a hot pan and saute onion, tomato, red chillies, garlic, coconut. Take them off the heat once the onions are half cooked.
Grind all of the roasted items in a blender with salt, after it cools a little bit. This chutney should be neither thick nor runny, however you may add water if you want it to be even thinner.
In a small frying pan, add oil and add mustard seeds once the oil warms up. Add in the urad dhal and then curry leaves once the spurting of mustard seeds stops. Pour in the ground mixture and warm it up a little bit.
You may serve this as a side dish for idlies, dosa or kara paniyaram.
Onion - 1 medium sized
Tomato - 1 medium sized
Garlic - 1 pod
Dried red chillies - 3 nos (or as hot as you want)
Salt - as per taste
Oil - 1/2 teaspoon
Coconut - few slices
Mustard seeds - 1/4 teaspoon
Urad dhal - 1/2 teaspoon
Curry leaves - few
Water - needed to grind
Add little bit of oil in a hot pan and saute onion, tomato, red chillies, garlic, coconut. Take them off the heat once the onions are half cooked.
Grind all of the roasted items in a blender with salt, after it cools a little bit. This chutney should be neither thick nor runny, however you may add water if you want it to be even thinner.
In a small frying pan, add oil and add mustard seeds once the oil warms up. Add in the urad dhal and then curry leaves once the spurting of mustard seeds stops. Pour in the ground mixture and warm it up a little bit.
You may serve this as a side dish for idlies, dosa or kara paniyaram.
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