Onion – 3 medium size
Tomato – 2 medium size
Red chilly – 3 to 4 (adjust as per family spicy taste)
Tamarind – a pinch
salt – as required
Gingelly oil – 1+ 1 tbsp (sesame oil)
Mustard seeds – 1 tsp
urad dal – 1 tsp
curry leaves – few to temper.
Wash and cut the vegetables, No need to chop it finely, as we are going to grind it directly. Take the jar and pour the onion, tomato, red chilly , tamarind and salt, grind it nicely, make sure there is no lump of tomato.
Tempering can be done in two ways, one way pour the 1 tbsp of oil and once hot add the mustard seeds once cracked add the urad dal once it turns it colors, add the grind paste and saute for 5 to 10 minutes. If its too spicy add the remaining 1 tbsp .
Just temper it and add it directly to the chutney mix, you feel the raw taste along with spicy taste. i always opt for second method. But hubby does not take anything raw, so opted the first method of sauteing. Serve it with Hot idly / dosai or vella paniyarm.
I have used the red chilly still felt it was not enough spicy, It may be due to the Gingely oil.
I would suggest to use 1 tbsp if its too spicy then go head with other 1 tbsp
Red chilly can be adjusted as per family need. But its tasted good with spicy one. So try spicy version
I have given two methods for the final stage, any method can be used, personally feel for method II as it has a raw + spicy taste.