Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.
Once the oil is hot, add onion and tomato. Saute for 3-4 minutes.
Add fresh coriander, tamarind and dry red chillies and cook for another minute.
Remove the pan from heat.
Add the mixture in a grinder along with hing, salt and fresh coconut and grind to make a smooth chutney.
Add little water if required.
Heat oil for tempering in a pan.
Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
Pour the tempering over the chutney.
Serve with idli or dosa.
I like this chutney coarse in texture and that is how it is made traditionally too. But if you like a smooth creamy texture, go ahead and grind it even more.You can increase or decrease the amount of chilli according to your taste.Use the fresh, ripe tomatoes to make this chutney. The red colour of the tomato shows in the final dish.Tempering is optional. You can choose to skip it.