Tomato 2 Red chili 5-6 Urad dal 1 tblsp Peanuts 1 tsp Ginger a big piece Jaggery a tiny piece Coconut 2 tsp (optional) Salt as needed Oil 2 tsp + 1 tsp Mustard seeds 1/4 tsp Curry leaves few Method:
Chop the tomatoes roughly. Peel the skin of the ginger. In a pan add 1 tsp of oil. Add the urad dal, peanuts and red chili. Roast till the dal turns golden brown. Keep it aside. Add the ginger and tomato and saute till the tomato shrinks. Allow this to cool completely. Grind this along with the jaggery and coconut(if adding). Grind into a smooth paste. Add water while grinding. Transfer it to a serving bowl. Add 2 tsp of oil in a pan and add the mustard seeds and curry leaves. Once the mustard splutters add it to the chutney. Mix well and serve with idli dosa or pesarattu.
Method with step by step pictures:
Chop the tomatoes roughly. Peel the skin of the ginger. In a pan add 1 tsp of oil. Add the urad dal, peanuts and red chili. Roast till the dal turns golden brown.
Keep it aside. Add the ginger and tomato and saute till the tomato shrinks. Allow this to cool completely.
Grind this along with the jaggery and coconut(if adding). Grind into a smooth paste. Add water while grinding.
Transfer it to a serving bowl. Add 2 tsp of oil in a pan and add the mustard seeds and curry leaves. Once the mustard splutters add it to the chutney.
Mix well and serve with idli dosa or pesarattu.
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