|Tomato chutney with vegetable kuli paniyaram.|
Tomato - 3
red onion - 1
dry red chilly - 4
garlic - 4 cloves
channa dal - 1 tbsp
shredded coconut - 1 tbsp
cumin - 1/2 tsp
tamarind - a small piece
salt - to taste
jaggery - 1 tsp
curry leaf - few
mustard - 1/2 tsp
urad dal - 1/2 tsp
hing - pinch
coconut oil - 1 tsp
Cook the tomatoes with 1 cup water, till it is completely cooked.
Add the tamarind and let it cool.
Heat oil in a wok. Fry the channa dal till it turns mild red. Then add the sliced onion, garlic and saute till onion turns golden red. Switch off. Let it cool.
Grind everything together to a thick chutney form.
Heat oil in another wok. Add mustard and urad dal. Let the mustard splutter. Add curry leaves, hing.
Pour the fried tempering over the chutney. Mix well and serve.
Serve as side dish with any tiffin (a light meal - British Indian word) like idly, dosa, uthappam, karapaniyaram.