No thali, appetizer, idli, paratha or thaalipeeth is complete without chutney. There are basically two types of chutneys-> wet or dry. Corriander and tomato give a nice color and flavour to the chutney. You can add chana dal and urad dal for the tadka.
Ingredients
- 1 medium tomato
- 1 1/2 cup corriander leaves
- 2-3 green chilies
- Turmeric
- 2 pinches jeera
- 1 pinch fenugreek seeds
- Salt
- Hing
- Oil
Tempering
- 2 red chilies
- Jeera
- Mustard seeds
- Curry leaves
- Oil
Process->Take 2 spoons in a non-stick pan. In the heated oil add jeera, curry leaves, hing, turmeric, green chilies and fenugreek seeds. Saute the corriander leaves in the tadka oil and add the tomatoes and sprinkle salt. Place a lid on the pan and cook the tomato. Cool the tomato corriander pulp and grind in the blender to make a smooth puree. Make tadka in the pan adding jeera, mustard seeds, curry leaves and oil and pour it on the chutney.
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