Ingredients
Scale
- 2 Tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2–3 dried red chillies
- 1 Big onion, chopped fine
- 5–6 Tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon jaggery
Instructions
- First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.
- Puree the peeled tomatoes in a blender and set aside.
- Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.
- Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.
- Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.
- Remove off heat and serve hot with idli or dosa.
Notes
Break the dried red chillies into two if you want it more spicy. You can add more red chillies too.
Use Indian Naati tomatoes – Naatu Thakkali for traditional taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Chutney
- Cuisine: South Indian