Tomato Coconut Chutney


A simple tangy chutney for your morning breakfast dosa.

What You Need:

1 Tomatoes 4 big chopped
2 Grated Coconut 1/2 cup
3 Oil 1 tbsp
4 Chana Daal/Bengal Gram Daal 1 tbsp
5 Urad Daal 1 tbsp
6 Cumin Seeds 1 tbsp
7 Curry Leaves 7
8 Green Chilies 2 chopped
9 Tamarind Paste 1 tbsp
10 Salt To Taste
For the Tempering:
# Ingredients Quantity
1 Oil 1 tbsp
2 Hing Pinch
3 Chana Daal 1 tsp
4 Curry Leaves 7

Steps To Make:

Heat oil in a pan.
Add cumin seeds, chana daal, urad daal and curry leaves.
Add chopped tomatoes and cook for some time.
Add green chilies, grated coconut and salt to taste.
Cook for 4-5 minutes on low flame.
Allow it to cool down completely.
Add tamarind paste and grind to a fine paste.
Heat oil for tempering.
Add hing and mustard seeds.
Add chana daal and take the tempering pan away from the flame.
Add some curry leaves and pour this over the chutney.
Serve with Dosas.

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