As I had mentioned in my previous post ' Vendiya Paniyarams ', this is the chutney that I served them with. Those paniyarams would go well even with coconut chutney, but I personally felt that this chutney was the best combination with them. As we add some tamarind to the chutney, it's more tangy and the coriander and cumin seeds give a nice flavor too and of course, this chutney would go well with idlis and dosas too..
Need To Have
- Onion - 1 big, chopped
- Tomato - 1 big, chopped
- Tamarind - 1 small grape size
- Cumin Seeds - 1 teaspoon
- Coriander Seeds - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 15
- Salt to taste
Chop the onion and tomato, grind them along with the tamarind, cumin seeds, coriander seeds and salt and keep, you can add some water while grinding.
Heat some oil, add the mustard seeds, when it starts spluttering add the asafoetida and curry leaves followed by the ground tomato mixture. Saute this on medium-low heat for about 10 to 15 minutes. Remove and serve it with idlis, dosas or with the Vendiya Paniyarams.
The ground mixture need not be too smooth, just see that it does not not have big chunks.
The final consistency is like a thokku or jam.