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- Ingredients:
- Shallo -30 nos
- Redchilly – 7 to 8
- Hing – small piece or 1/4 tsp
- Urad dal -2tsp
- Channadal – 1 tsp
- Curry leaves – few
- Tomato – 2 medium size
- Coconut – 1/4 cup
- Salt – to taste
- Oil – 2 tsp
- Tamarind – Small gooseberry size
- Seasoning:
- Mustard — 1/4 tsp
- Jeera – 1/2 tsp
- Split uraddal – 1/2 tsp
- Curry leaves – few
- Oil – 1 tsp
- Redchilly – 1
- Procedure:
- Dry roast uraddal , channadal , Red chilly, curry leaves and hing.
- When they change colour , add the shallots and saute till they
- become translucent , now add chopped tomatoes, grated coconut
- tamarind and salt.
- Saute for 5 minutes , switch off the flame and allow them to cool.
- Grind the ingredients into a paste using mixer grinder.
- Check for salt and add water to attain your desired consistency.
- Heat 1tsp oil in a kadai, splutter mustard seeds, jeera, split urad
- dal, red chilly, curry leaves and add this to the chutney.
- Serve with hot Idlies and Dosa.
- Note:
- Use only shallots for this chutney, the normal big onions won`t
- taste good for the chutney.
