Aug 9, 2011

Tomato Chutney with Pottukadalai

Tomato Chutney with Pottukadalai

Serves: 3


3 onions, roughly chopped
10 cloves garlic, chopped
3/4 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil
1 tablespoon (15 g) split roasted gram dal (pottukadalai)


Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend with 1 tablespoon split roasted gram dal (pottukadala) until till smooth. Sprinkle very little (1 - 2 tablespoon) water while making chutney. Serve as a side dish with Adai / Idli / Dosa / Pongal / Rice / Roti.

Seasoning ( optional ):

Heat 1 teaspoon oil in a pan. Add 1/2 teaspoon mustard seeds. When they begin to crackle, add curry leaves. Saute for 1 minute and pour the seasoning over tomato chutney.

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