This tomato and onion chutney from the Andhra cuisine goes well with Idli, dosa, appam or even with a simple rice porridge. Extremely easy to make and delicious as well. I usually roast all the ingredients the night before so that they have cooled down and refrigerated before I grind them into a chutney for breakfast next morning. Not only saves time but the taste of the chutney gets enhanced. I like to season this chutney with sesame oil but you may use regular oil as well.
1 tbsp sesame oil
2 tomatoes chopped
1 large onion chopped
1 sprig curry leaves
1 tbsp Bengal gram dal/ chana dal
1 tbsp split black gram/ urad dal
1 green chilly
2-3 Byadgi or Kashmiri chillies
1/4 of a coconut grated
Heat the oil in a pan. Drop in the chana and urad dal. Roast till they turn golden brown. Add the green chilly, curry leaves and Byadgi chillies. Give a quick toss and add the chopped onion and tomatoes. Roast on a sim flame till the tomato turns mushy. Add the coconut and roast for a couple of minutes. Switch off and allow the mixture to cool thoroughly. Grind it to a fine paste. Consistency depends on preference. I prefer not to water it down.
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