Idli or Dosa along with any chutney, kuzhambu or sambhar is the common breakfast or tiffin in South India. Initially, I was bored to repeat typical chutney varieties. On surfing in net, I found few chutney varieties. By discussing with relatives I collected few more varieties of chutney.
I got this recipe from my sil. She learned it from my mil. It is very easy to prepare. Also, it takes less time to prepare this chutney.
Check out our other chutney varieties….. tomato chutney, onion chutney, coconut chutney, brinjal chutney, idly shop style sambhar, ginger chutney, carrot chutney, bombay chutney, mint chutney, horse gram thovaiyal, Buna chenna idli podi, coriander seed chutney, curd plantain stem, sesame idli powder, idli batter chutney, peanut chutney, sesame chutney and onion-coconut chutney
- Thoor dal – 1 1/2 tbsp
- Tomato(medium) – 5
- Red chili – 4
- Curry leaves – 2 sprigs
- Coriander leaves – 3 sprigs
- Hing – 1/4 tsp
- Salt – As per taste
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Red chili – 2
- Curry leaves – 1 sprig
- Heat oil in a kadai.
- Add the thoor dal to it. Fry it till the thoor dal turns golden brown.
- Next, add halved red chili to it.
- Add coriander leaveas and curry leaves to it.
- Now, add chopped tomatoes to it.
- Finally, add hing and salt to it.
- Saute till the oil oozes out. Allow the mixture to cool.
- Transfer the mixture to the mixer grinder.
- Grind it into a slightly coarse paste by adding little water.
- Transfer the grind chutney back to the kadai. Bring it to boil.
- Heat oil in a tadka pan, add mustard seeds, urad dal, red chili and curry leaves to it. Allow the mustard seeds to splutter and urad dal to turn glden brown.
- Transfer the tempering to the chutney. Serve hot with idli/dosa.
- Instead of full thoor dal, half thoor dal & half channa dal or full channa dal can be used.
- Tamarind can also be used for the tanginess. If using tamarind, adjust the number of tomatoes used.