• Onion – 2 medium
• Tomato – 2 medium
• Urad dal – ½ tsp
• Red chilies – 1-2 dry
• Asafoetida – a pinch
• Tamarind – ½ tsp
• Sunflower or Sesame oil – 1 tbsp
• Salt to taste
• Water

• Oil – 2 tsp.
• Curry leaves – 7
• Mustard seeds -1/2 tsp

• Heat the oil, lower the flame, add the urad dal and when they start to become light brown, add the red chilies.
• Saute till the urad dal becomes golden.
• Add the onions and saute till light brown, add the tomatoes and asafoetida, season with salt.
• Saute till tomatoes become soft, pulpy, and are completely cooked.
• The rawness of the tomatoes should go away.
• Cool this onion-tomato mixture and then grind in a chutney grinder with tamarind. Add little water if needed.
• Now prepare the tempering by heating 2 tsp oil. Add in 1 /2 tsp mustard seeds, and few curries leave allow spluttering.
• Pour the tempering over the chutney.
• Check the salt in the chutney. And serve with Avasara Vada, with idli or dosa.

Leave a comment