A popular south indian chutney recipe. It is prepared for breakfast, but it can also be served as side dish for lunch with steamed rice and tastes amazing ghee rice combination.
Course Chutneys
Cuisine Indian, south indian
Keyword chutney, onion dosa, pachadi, tomato
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
2tspOil
1tspCumin seeds
5Green chilies
2TomatoesCut into big pieces
TamarindSmall piece
2Garlic pods
Salt as per taste
Tempering
2tspOil
1tspMustard seeds
1/2tspChana dal
1/2tspCumin seeds
2Red chilies
Few curry leaves
Instructions
In a large kadai heat 2 tsp of oil and saute 1 tsp cumin seeds,2 garlic pods and 5 green chilies to golden brown.
Add 2 tomato,salt and add tamarind.
cook till tomatoes turn soft and mushy.
Add chopped onions, salt and cook for 2 more mins with lid closed. (Don't over cook the onions, it should be crunchy ). For making for idly or dosa, cook onions soft. We need chutney should be soft for idly and dosa. For rice it should be crunchy.
Cool the mixture completely.
Transfer to the blender and blend to coarse paste.
Now prepare the tempering by heating 2 tsp oil.
Add in 1 tsp mustard seeds, ½ tsp chand dal, 2 dried red chilli, 1/2 tsp cumin seeds and few curry leaves. allow to splutter.
pour the tempering over chutney.
Serve with steamed rice.
Notes
Don't over cook the onions, it should be crunchy. For making for idly or dosa, cook onions soft. We need chutney should be soft for idly and dosa. For rice it should be crunchy. As we like we can blend the chutney like soft or coarse.