When I make idly, dosa, pongal or upma, I usually make coconut chutney as a side dish because it is the quickest. But when I need something tangy, this is a great choice. My husband loves the zing it adds to his food. On those rare occasions I make it, he keeps saying, "you should make this chutney more often".


Ingredients:

tomatoes - 4
red chillies - 3
gram flour - 1/3 cup
bengal gram - 1 tsp
black gram - 1 tsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
fenugreek seeds - 1/2 tsp
tamarind paste - 1 tbsp
turmeric powder - a pinch
asafoetida - a pinch
lemon juice - a few drops
coriander/cilantro leaves - a few (chopped fine)
salt - 3/4 tsp (adjust according to taste)

For seasoning:

mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry leaves - a small twig
asafoetida - a pinch

Method:

Chop tomatoes into cubes. Heat oil in a frying pan and add cumin seeds, bengal gram, black gram, coriander seeds, fenugreek seeds and red chillies. Then, add tomatoes and tamarind paste. Cook for a couple of minutes. Add gram flour and fry for about 5 minutes, until the gram flour and tamarind no longer smell raw. Cool and blend into a paste with salt. Add lemon juice, coriander/cilantro and seasoning.