As I had mentioned in my previous post ' Vendiya Paniyarams ', this is the chutney that I served them with. Those paniyarams would go well even with coconut chutney, but I personally felt that this chutney was the best combination with them. As we add some tamarind to the chutney, it's more tangy and the coriander and cumin seeds give a nice flavor too and of course, this chutney would go well with idlis and dosas too..
Need To Have
- Onion - 1 big, chopped
- Tomato - 1 big, chopped
- Tamarind - 1 small grape size
- Cumin Seeds - 1 teaspoon
- Coriander Seeds - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 15
- Salt to taste
Method
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Chop the onion and tomato, grind them along with the tamarind, cumin seeds, coriander seeds and salt and keep, you can add some water while grinding.
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Heat some oil, add the mustard seeds, when it starts spluttering add the asafoetida and curry leaves followed by the ground tomato mixture. Saute this on medium-low heat for about 10 to 15 minutes. Remove and serve it with idlis, dosas or with the Vendiya Paniyarams.
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Note
The ground mixture need not be too smooth, just see that it does not not have big chunks.
The final consistency is like a thokku or jam.
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