Tomato urid dal chutney - prepared with onions, garlic, red chillies, tomatoes, urid dal, asafoetida and curry leaves. Recently I learned this chutney recipe from my Chithi. I have posted three varieties of tomato chutney in Virundhombal. We make tomato chutneys once in a week with different combinations. With lots of fresh red tomatoes during this season, I wanted to share this chutney with a short video and step by step pictures. The chutney tasted so good with plain dosa. The addition of urid dal adds a strong flavour to any chutney. Depending on the type of tiffin you are making, adjust the consistency of the chutney. Generally, this type of chutney gets thick with the addition of dals. If you want a thick,creamy chutney, no need to add additional water to it. But if you prefer a thin chutney, add water and mix well. When using any dals for chutney, avoid roasting the dals until it turns black, which will reduce the taste and you will miss a light nutty flavour. Now let's see the chutney recipe in detail
- Coconut garlic green chilly chutney
- Tomato chutney
- Tomato chutney with green chillies
- Small onion chutney with black urid dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
- Tomato Coconut Chutney - Thakkali Thengai Chutney
- Brinjal chutney with red chillies
- Onion garlic coconut chutney
- Small onion chutney
- Ridge gourd chutney
- Brinjal chutney with black urid dal
Tomato Chutney With Urid Dal Recipe Details
Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4
Category : chutney
Author : Muthulakshmi Madhavakrishnan
- 10 small onions
- half big onion
- 7 garlic cloves
- 2 tomato
- 7 to 9 red chillies
- few curry leaves
- small piece tamarind
- 1.5 tsp split urid dal
- small piece asafoetida
- salt to taste
- 2 tbsp oil
Peel the onions, garlic cloves and wash them well. Wash and cut the onions and tomatoes.
Heat oil in a pan and add the small onions and sliced onions. Stir and saute on low flame. When onions are half done, add the garlic and saute for a few minutes. The transfer it to a plate. Then add the red chillies. When red chillies turn crisp transfer them to the plate. Add the asafoetida and urid dal. Roast well on low heat. When you get a nice flavour, transfer it to the plate.
Add curry leaves and fry for a few seconds and transfer it immediately. Next, add the tomatoes. After a few seconds add the tamarind. Saute them well on low heat till it gets soft.
Turn off the heat and allow them to cool
Take a small chutney jar and add the required salt, onions, garlic, red chillies and curry leaves. Grind it without any water.
Next, add the tomatoes,tamarind, roasted urid dal, asafoetida and grind it smoothly with 2 tbsp water.
Transfer the chutney to the serving bowl.