Ingredients:

• 2 onion, medium, chopped into slices
• 1 tomato, big
• 5 dry Red Chillies
• 1 tsp – Dhania seeds
• 1/2 tsp – Jeera
• 5 Garlic Cloves
• Salt
• 1/4 tsp – Mustard Seeds
• 8 Curry leaves
• 1/2 tbsp – oil
• 1/4 tsp – Tamarind paste (optional)

Method:

1. Dry fry red chillies, dhania seeds and jeera; keep aside.
2. Heat 1 tsp of oil, saute chopped onion for a min, add chopped tomato and saute for another min.
3. Grind the above ingredients along with garlic and salt (add tamarind paste while grinding) into a fine paste.
4. Heat remaining oil in a kadai, add the mustard seeds and curry leaves
5. Allow the seeds to splutter, add the chutney paste to the tempering.
6. Let it cook on low flame for 1 min; add chopped coriander, mix and remove.
7. Serve with dosa/idli.

Recipe courtesy of Uma Devi Ramachandra