Tomato Chutney is a deliciously vibrant side dish to many of the South-Indian breakfast dishes. Here, any type of tomatoes can be used to prepare this simple dish. The onions enhance the taste of the dish here, and dry red chilies gives the mild spicy taste to this chutney. This is a perfect chutney / accompaniment during the summers too as in this recipe green chilies are avoided. The bengal gram and black gram gives the crunchy taste to this lip-smacking side dish.
Ingredients:
1. Tomatoes - 1/2 kg
2. Onions - 2 no.
3. Dry red chilies - 3 to 4 no. broken into 2 pieces
4. Curry leaves - 1 spring
5. Coriander leaves - handful
6. Mustard seeds - 1 tsp.
7. Black gram / Urad dal - 1 tsp.
8. Bengal gram / Channa dal - 1 tsp.
9. Chilly powder - 1 tsp.
10. Coriander powder - 2 to 3 tsp.
11. Turmeric powder - 1/4th tsp.
12. Oil - 2 to 3 tbsp.
13. Salt to taste
Cooking Method:
1. Chop onions lengthwise finely and chop tomatoes too and keep them aside.
2. Heat oil in a deep bottomed thick pan, and add mustard seeds. Once this splutters, add bengal gram and black gram and allow a second to change its color to light brown.
3. Add curry leaves followed by dry red chilies and onions. Let the onions cook well in low- to-medium flame for 3 to 4 minutes.
4. Now add tomato pieces and mix them thoroughly adding salt. When the tomatoes are half done, add chilly powder, coriander powder and turmeric powder.
5. Once the water in the tomatoes is getting evaporate reduce the flame and cook them until the oil leaves to the sides of the pan. Garnish them with coriander leaves and serve them with idly, dosa, set dosa, Pongal, uttapam, paniyaram (gunta ponganalu). This taste good with steamed rice and chapatis/rotis too.
