Easy and quick to prepare. Almost all South Indian snacks are served with a variety of chutneys on the side. This is a popular dosai chutney served in Tamil Nadu. This cooked chutney stays well for upto 2 days in an air-tight container in the fridge, but it is best when freshly prepared.
|Chopped tomatoes||1/2 Cup (8 tbs)|
|Grated coconut||1/4 Cup (4 tbs)|
|Chana dal||1/2 Teaspoon ((split Bengal gram))|
|Urad dal||1/2 Teaspoon ((split black lentils))|
|Dried kashmiri red chilies||4|
|Curry leaves||6 ((kadi patta))|
|Shallots||8 , peeled ((Madras onions))|
1.Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
2. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
3. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
4. Allow it to cool completely. Once cooled, blend in a mixer till smooth.
5. Serve immediately with dosas or idlis or store refrigerated for upto 2 days and use as required.