Thakkali Ullundhu Chutney~Tomato & Black Gram Chutney

 

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.

Ingredients: 

1. ¼ cup Ullutham paruppu/black gram
2. 1 cup sliced onions
3. ½ cup tomatoes
4. 12 red chillies
5. small piece tamarind (gooseberry size )
6. 1 teaspoon mustard
7. salt to taste
8. asafoetida a pinch
9. few curry leaves
10. 3 tablespoon oil

Procedure:

1. 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.
2. 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.
3. Now add the onions and sauté until soft. Then add red chillies and sauté for few seconds.
4. To this add the tomatoes and tamarind and sauté until they get soft and forms like a gravy.
5. 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.