Ullipaya (Onion) Tomato Chutney So Tasty

July 30, 2019

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Ullipaya (Onion) Tomato Chutney

"This chutney works very well with dosas and is a nice trade from the usual idli chutney."

Ingredients :

1 tablespoon cooking oil
1 teaspoon skinned cut up black lentils (urad dal)
1 teaspoon mustard seed
4 dried pink chile peppers
2 inexperienced chile peppers, chopped
1 pinch asafoetida powder
1 tablespoon cooking oil
half onion, chopped
2 tomatoes, chopped
salt to taste
1/4 cup chopped cilantro leaves

Instructions :

Prep : 20M	Cook : 12M	Ready in : 30M

Heat the oil in a small skillet over medium warmness; prepare dinner the lentils, mustard seed, and crimson chile peppers within the hot oil till the seeds begin to burst. Remove from heat and upload the inexperienced chile peppers and asafoetida powder; stir. Allow to cool barely; grind the mixture to a rough powder using a mortar and pestle.
Return the skillet to the heat with 1 tablespoon oil; prepare dinner the onion in the warm oil till softened, about 5 mins. Stir the tomatoes into the onion and keep cooking until most of the liquid has evaporated, approximately three minutes. Add the combination to the lentil combination; grind till the onions are completely crushed into the aggregate. Season with salt; fold the cilantro leaves into the chutney to serve.

Notes :

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