This chutney enhances the taste of all varieties of dosas and idlies.
Tomato 2 large. (roughly chopped)
Onion 2 medium sized (Sliced)
Coconut( grated) 2 tablespoons
Curry leaves 1 twig
Corriander leaves 4 twigs
Ginger ½ inch
Sesame/Til oil 1 table spoon
Urad dal 1 tablespoon
Chilli 2 green and 2 dry red ones.
¼ teaspoon powder or a small piece.
Salt to taste
Heat oil in a kadai. Fry the urad dal red chillies and hing till it turns golden. Add onions, fry for a minute. Add tomatoes and keep stirring. When tomato is half done add the remaining ingredients and cook in a low flame for 3 minutes, stirring in between. Grind in to a paste adding 2 tablespoons water.
Transfer the chutney to a serving bowl and decorate with coriander leaves.