Very quick to make and tasty red chutney for idli and dosa. Tastes great with stuffed paratha and methi chapati too. Ideal to be packed for a short day travel or any picnic outdoors.
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| Rava idli with red chutney |
1 medium sized onion (chopped)
2 medium sized tomato (chopped)
2 small sized garlic cloves
3 red chillies
1 ts kashmiri chilli powder
Small tamarind piece
Salt as required
2 tbs sesame oil
1/2 ts mustard seed
1/2 ts urad dal
Few curry leaves
1/4 ts hing
Adjust the ratio of onion - tomato depending on taste. Coriander and mint leaves can also be added along.
Preparation
In a blender add chopped onion, tomato, garlic, red chillies, kashmiri chilli powder and tamarind piece. Blend to a smooth or coarse paste without any water. Add required salt.
Heat sesame oil in a kadai over medium flame. Add mustard seed, urad dal and curry leaves. After they splutter, add hing. Then add the blended paste. Don't add any water. Mix well. Cook in high flame for 3 minutes. Then cook uncovered in simmer for 10-15 minutes until oil separates or until desired consistency is reached.
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