to saute & grind needed:
oil- 2 tsp
roughly chopped ripened tomato - 200 gm
kashmiri chilli powder - 1/2 - 1 tsp
small onion - 7
ginger chopped -1/2 tsp
salt - to taste.
oil - 1 tsp
mustard & urad dal - each half tsp
asafoetida - pinch
curry leaves few.
Serves - 3-4
Steps to follow:
In a kadai heat oil saute onion, chopped ginger, add tomatoes and add salt to taste, saute till soft.Then add red chilli powder. Again saute for a minute, switch off the flame and allow it to cool.
For tempering heat a tsp oil in a kadai add mustard seeds when it pops add urad dal and curry leaves,then add a pinch of asafoetida and stir well. Transfer the tempering to the tomato chutney. Mix and serve with hot idlis and dosas.
Sending this to Merry Tummy's Cook with red event and giveaways.