Onion Tomato Chutney | South Indian Vengaya Thakkali Kara Chutney for Idly & Dosa

There is no dearth of chutney recipe ideas if you have a little imagination and a sense of what taste you want to have..I should admit that I am not yet an expert in that but I am learning. When you have such foodies and excellent cooks around you, you naturally will develop that "sense". My mom, Deeps, Deeps' aunt so many people around to inspire me. I should say that I particularly envy Deeps' aunt in this regard. Her chutney making skills (read cooking skills in general :) ) have made me go nuts. Actually I have tasted more of the 'chammanthi' recipes that you have with kanji (rice gruel). But whenever I think of chutney making skills, she is who comes to my mind :)

This recipe is a simple kara (hot) chutney with onions, tomatoes and urad dal that is a perfect side for idlys and dosas. This recipe I learned from my mom. It's simple, easy to make and since spicy I do not need any extra sambar or podis for my idlys and dosas. Do try this out & let me know how you liked it !

The other chutney recipes that might interest you are 

Easy Onion Chutney 

Pudina Chutney (without coconut) 

Pudina-Verkadalai Chutney
Mint Coconut Chutney
Red Coconut Chutney

Recipe Source: Ma

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

I Used:

Oil - 2-3 tbsp Onion - 2 no - medium sized - chopped Tomato - 1 no - medium sized - chopped Urad Dal - 3 tbsp Red Chilly - 3 nos Tamarind - A small piece (blueberry sized) Garlic - 3-4 small cloves Asafoetida - 1 tsp To Temper: Oil - 1 tbsp Mustard - ½ tsp Curry leaves - 1-2 sprigs The Way: 1. In a pan heat 2 tbsp oil. Add the urad dal, red chillies, tamarind, garlic cloves and asafoetida. Roast till the urad dal turns golden in colour. Once done keep aside in a plate. 2. Now add 1 tbsp oil in the same pan. Add the chopped onions and salt and saute till they become translucent and turn slightly brown in colour. Once done keep aside. 3. Again add the chopped tomatoes in the same pan and saute till they become mushy. Once done, keep aside. 4. In a mixer, add the initially roasted urad dal mixture and grind coarsely. Add little water as well.

5. Now add the sauteed onions and grind again. 

6. Finally add the sauteed tomatoes and grind to a fine paste.

7. In a tadka pan or in the same pan, heat oil. Splutter the mustard seeds and curry leaves. Add them to the chutney and serve with piping hot idlis or dosas.

Notes:

• Sometimes urad dal that we buy will not be very clean and can be dusty. If you are paranoid like me and can feel that while eating the chutney, then rinse the urad dal before roasting them :)

Cheers,

Chitz