By Devi Poojari
June 24, 2024
This fiery red preparation – made using a medley of onions, tomatoes and red chillies, is a celebrated condiment that is enjoyed with most South Indian breakfast dishes. Tap to see the full recipe that you can recreate at home and elevate your breakfast game.
1 onion, diced 1 tomato, diced 3-4 dried red chillies 1 teaspoon urad dal 3 cloves garlic, peeled 2 teaspoons tamarind pulp 1 tablespoon chana dal 1 tablespoon + 1 teaspoon vegetable oil 1 teaspoon mustard seeds 5-6 curry leaves
Heat a tablespoon of oil in a pan and add the red chillies, garlic and lentils.
Toast until the ingredients are aromatic and golden-brown before adding in the onion.
Sauté for 2-3 minutes until translucent, followed by the tomato and some salt.
Cook the mixture until the tomatoes soften slightly, before adding in the tamarind pulp.
Combine well by stirring, cool the mixture and grind to a fine paste.
Heat the remaining oil in a pan and allow the mustard seeds and curry leaves to splutter.
Pour over the ground chutney and mix well before serving.