Ingredients - Makes 1 cup
- 400 g tomatoes, chopped
- ¼ cup sesame seeds
- 1 tsp turmeric
- 1 tsp salt
- For the tempering
- 1 tbsp oil
- ½ tsp fenugreek seeds
- 2 tsp black gram (urad dal)
- 1 tsp mustard seeds
- 2-3 dried red chillies, broken into small pieces
- 6-8 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- Roast the sesame seeds (no oil) until lightly browned. Set aside to cool
- Cook the tomatoes with turmeric and salt until soft and mushy. Set aside to cool
- Heat 1 tbsp oil. Fry the fenugreek seeds and black gram (urad dal) until they start to brown
- Add mustard seeds, curry leaves and dried red chillies. Fry till the mustard seeds start to splutter
- Turn off the heat and add a pinch of asafoetida
- Set aside a spoonful of the tempering and grind the rest with the cooked tomatoes and roasted sesame seeds
- Make a smooth chutney. There is no need to add water
- Mix in the remaining tempering and serve with {Idli}, {Ragi Dosa} or {Pesarattu}
Use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
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By Sirisha Tadimalla on