Ingredients:
- Tomatoes – 2 (large)
- Dry red chilli – 2 nos (depends on your spice level)
- Urad dhal – 1 tblsp
- Grated coconut – 2 tblsp
- Salt – to taste
- Gingelly oil – 1tblsp
To temper:
- Gingelly oil – 1 tblsp
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Asafetida – ½ tsp
- Curry leaves – few
Procedure:
- Heat a tblsp of gingelly oil in a pan and add the mustard seed; allow it to splutter, add the urad dhal and saute it for about a min or until golden brown in color, now add asafetida and curry leaves; transfer it into a bowl
- Add a tblsp of gingelly oil in the same pan, add the urad dhal until it turns golden brown in color (about a min) and add the roughly diced Tomatoes and saute it for about 2-3 mins along with some salt
- Now add freshly grated coconut and saute it for about a min and turn off the flame (ref pic)
- Cool completely and grind it into a fine paste
- Transfer into the serving bowl and add the tempering mixture
- The super tasty, flavorful “THAKKALI/TOMATO CHUTNEY” is ready to serve
- Best with hot idlis/dosa/neer dosa
NOTES/TIP:
- You can skip the grated coconut
- Also adding red chili depends on your spice level
