Tomato Chutney

I learnt this recipe on a recent holiday to Kerala. This chutney is now a favourite at home with idli/dosa and even parathas. It is also a welcome break from the regular coconut chutney , fewer calories too!

Ingredients (makes one medium bowl serving)

Dry roast mixture
-----------------------
1 cup chana dal (the one used for chutneys )
4-5 dry red chillies
1 tablespoon urad dal
1 teaspoon jeera
1 teaspooon dhanya seeds
1/2 teaspoon methi seeds
1/4 teaspoon heeng powder

1 tablespoon oil
4-5 sambhar onions or 1 medium onion, roughly chopped
3 medium tomatoes, chopped
1 teaspoon chopped garlic
1/4 cup grated coconut
Salt to taste
1 tablespoon tamarind pulp
1/2 teaspoon sugar/jaggery

For the tempering
Curry patta
Rai seeds

1. In a pan, dry roast all the ingredients listed above for the dry roast till the dal turns light brown in color. Then soak this roasted mixture in 1 cup water for 15 minutes.
2. Heat the oil. Fry the garlic and onions till the onion is light brown, Add the tomatoes and cook till the tomatoes are soft. Turn off the gas and cool
3. Grind to a smooth paste with the soaked dal mixture and remaining ingredients. The 1 cup water used for soaking should be enough, add more if needed
4. Serve in a bowl with a tadka of curry patta and rai seeds