Spicy onion tomato chutney (வெங்காய தக்காளி துவையல்) is a side dish for Indian breakfast items like idli, dosa or chapathi.
(The amount will be enough for 5 adults)
Ripe tomatoes – 5 medium / 8 small ones
Garlic – 5 cloves
Ginger – 1 inch piece
Onion – 2 medium sized onions
Red chillies – 3 nos (depending on your preference)
Urad dal / black gram – 2 teaspoons
Mustard seeds – 1/2 teaspoon
Urad dal / black gram – 1/2 teaspoon
Curry leaves – 2 sprigs
Coriander leaves / cilantro – optional
Cumin seeds – 1/2 teaspoon
Heat a teaspoon of oil and add mustard seeds. When all the seeds have finished spluttering, add cumin seeds and stir fry for 30 seconds. Then add washed curry leaves and red chillies (optional)
Transfer to a bowl and set it aside.
In the same vessel, dry roast urad dal till it turns golden brown.
Then add red chillies, chopped garlic and ginger pieces and roast for 30 seconds to 1 minute.
Add cut onions and sprinkle a pinch of salt to hasten cooking. The volume will reduce after cooking. So avoid adding all the salt till the onions and tomatoes have cooked or chutney will be very salty.
Once onions are cooked,
Add cut tomatoes
Cook till tomatoes are cooked and soft. Some add tamarind now to increase sourness. Depends on the sourness of the tomatoes.
Once cooked, it has to be cooled and ground. If you are in a hurry, spread on a plate and it will cool down faster.
Blend in a blender into a coarse chutney.
Now transfer the seasoning that was set aside in the bowl back to the cooking vessel and heat it. Add the ground paste into the vessel. Heat with constant stirring till oil begins to separate.
Enjoy spicy onion tomato chutney (vengaya thakaali thogayal) with idly or dosa or chapathi. It also tastes well with white rice.