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Preparation Time : 10
Cook Time : 15
Total Time : 25
Tomatoes 3 no.s
Onions 2 no.s (medium)
Dried red chillies 4 no.s
Cashew nuts 6-8 no.s (whole)
Urid dal 1 teaspoon
Chana dal 1 teaspoon
Garlic 2 cloves
Cumin 1/4 teaspoon
Turmeric powder 1 pinch of
Salt 1 tsp
For tempering: Mustard seeds 1/2 tsp, curry leaves 1 sprig, urid dal 1/4 tsp
Heat oil in a pan, splutter the cumin seeds and sauté the sliced onion and garlic. Add the cashew nuts and dals, fry well.
Add the turmeric powder, dried red chillies and sliced tomatoes. Sprinkle adequate salt. When the tomatoes turn soft and mushy, switch of flame and leave it to cool down. (You can substitute the chillies with red chilli powder).
In a blender, grind this until smooth and creamy. Since the ingredients are soft and moist, no water is required while grinding. You could sprinkle some water if needed. Transfer the mixture to a serving bowl.
In a pan, heat oil, splutter mustard seeds and the rest of the ingredients for tempering. Pour this to the chutney.
Serve with Dosa, Idli, Paniyaram etc.
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