Idli, Dosai, Pongal and Upma are common breakfast items in Tamilnadu and different chutnies are made to accompany them. I am no different from my mother who is always on the lookout for different chutney recipes. This chutney made its presence atleast once a week so does it now since it is my daughter`s favorite. It is milder and kids will love it. The lovely, nutty flavor of the ullunthu/black gram combines with the sautéed onions and tomatoes and is balanced well with spice from the redchillies. Have it with warm Idlis or spread across crispy Dosai.
- ¼ cup Ullutham paruppu/black gram
- 1 cup sliced onions
- ½ cup tomatoes
- 12 red chillies
- small piece tamarind (gooseberry size )
- 1 teaspoon mustard
- salt to taste
- asafoetida a pinch
- few curry leaves
- 3 tablespoon oil
- Heat a teaspoon of oil in a kadai/pan and add ½ teaspoon mustard, when they splutter add asafoetida and curry leaves and transfer to a bowl.
- Heat up the remaining oil in the same kadai and add remaining ½ teaspoon mustard . When it splutters add the ullutham paruppu and sauté until nice brown color.
- Now add the onions and sauté until soft. Then add red chillies and sauté for few seconds.
- To this add the tomatoes and tamarind and sauté until they get soft and forms like a gravy.
- Grind in a mixer when cool to a chutney consistency as shown.
Serve with Idli or Dosai. stays well in the refrigerator for two days.TIPS: You could use a tablespoon of grated coconut while sautéing.