Tomato Chutney Series - Version 1

Last weekend, after I made idlis for brunch, I ran into a blank wall...that is, I had no clue what chutney to make as an accompaniment or side dish for the idlis. You see, recently I am tired of the ubiquitous coconut chutney that goes with the idli in most South Indian homes including ours. Of course, I dont mean to knock the coconut chutney...it is a great dish by itself...just that you could say, I am currently in an idli side-dish rut(I realise that this is mainly because the idli is often the star performer at our breakfast table, brunch table and sometimes, even our dinner table).

Hence, I decided to rack my brains and this is the recipe I came up with...I love tomato chutney and I  make about 5 or 6 versions of the tomato chutney...but I felt the need to come up with something different...a kind of merry medley of different chutneys to create yet another version of the versatile tomato chutney.

Let me round up this "tale of the new tomato chutney", scintillating though it is, by saying that this recipe has now ended up becoming a new hot favorite at our dining table.

For readers who are sorry that this fascinating tale ended so soon, let me assure you that I will be back shortly with other more absorbing tales attached to the many other versions of tomato chutney I make.

Creamy Tomato Chutney with Roasted Gram Lentils (Pottukadalai) Recipe:
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Serves: 4
Prep/Cook Time: 10 minutes

Ingredients:
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Tomatoes - 3 (medium size, cut into small pieces)
Green chilli peppers - 4 or 5
Pottukadalai (aka split dalia or roasted gram or porikadalai) - 2 handfuls
Coconut - 2 tbsps
Tamarind - a small ball or alternatively, tamarind paste - 1/2 tsp
Water - 2 to 3 tbsp
For seasoning: black mustard seeds, urud dal, pottukadalai(split dalia), curry leaves, salt, turmeric, hing(asafoetida), cooking oil - 2 tsp


Method:
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In a frying pan, add 1 tsp of cooking oil and when it heats up, add the cut tomatoes and turmeric.

When the tomatoes are almost cooked(takes about 4 or 5 mins) turn off the stove and set aside to cool.

In the blender, add all the other ingredients including green chillies, coconut, split dalia(pottukadalai), tamarind, salt, asafoetida and the water.

Blend a little and then add the cooled tomatoes.

Blend well till it reaches a smooth consistency.

In a small pan, add the remaining 1 tsp of oil and temper the seasoning items (mustard, urud dal, split dalia and curry leaves) till the mustard  seeds start crackling and the urud dal turns a nice brown color.

Add these seasonings to the chutney.

Tomato chutney is a good accompaniment to idlis, dosas, chappathis and in our house we even use it a spead for sandwiches!