Preparation time – ½ hour
Cooking time – 10 to 15 minutes
Ingredients:
Tomatoes, chopped – 5 medium
Oil – 2 Tablespoons
Chana dal (Yellow Gram) – 1 Tablespoon
White urad dal – 1 Tablespoon
Garlic cloves – 15 to 18
Dry red chillies – 5 to 6
Desiccated coconut – 1 Tablespoon
Sugar – 1 Tablespoon
Tamarind – ½ Tablespoon
Salt to taste
Ingredients for tempering:
Oil – 2 Tablespoons
Mustard seeds – 1 Tablespoon
Curry leaves – 5 to 6
Hing (Asafoedita) – ¼ Teaspoon
Recipe:
1. Take a pane and heat some oil
2. Add chana daal and white urad daal
3. Add garlic cloves
4. Add Dry red chillies
5. Mix well
6. Saute well till garlic turns light brown
7. Add chopped tomatoes
8. Add salt to taste
9. Add sugar and mix well
10. Close the lid and cook for 15 minutes
11. Give one more time a mix
12. Let the mixture cool and then take it to grinder
13. Add desiccated coconut and add tamarind
13. Grind well till it forms a nice paste
14. Transfer the paste to serving bowl and keep it aside
15. Take one pan and add oil to that
16. Add mustard seeds, curry leaves and asafoetida for tadka
17. Add this hot prepared tadka into the chutney
18. Serve and enjoy with dosa or paratha