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PrintTHAKKALI-THENGAI CHUTNEY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Heat the oil in a skillet over medium heat. Add the tempering ingredients.
- Allow the mustard seeds splutter and the dhal to turn golden.
- Add the onions, tomatoes and red chilies and cook till onions are soft. Remove from heat.
- Add coconut and toss gently to blend the ingredients. Mix in tamarind paste.
- Grind all the ingredients with 1 cup of warm water, to a smooth paste. Adjust seasoning with salt.
INGREDIENTS
Chutney
- 200 grams chopped tomatoes
- 100 grams chopped onions
- Dried red chilies, to taste
- 50 grams grated fresh Coconut
- ½ teaspoon tamarind paste
- Salt, to taste
Tempering
- ¼ teaspoon asafetida powder
- ½ teaspoon black mustard seeds
- 1 tablespoon Cooking oil
- ½ teaspoon urad dhal
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