Ingredients:
- Red chili (Varamilakai): 7
- Tomato (Thakkali): 2
- Onion (Vengayam): 1
- Tamarind (Puli / imli): A little (A small lemon sized ball)
- Curry leaves (Karuveppilai / kari veppilai / kari patha): About 10
- Mustard (Kadugu / Rai / Sarson): ½ tsp
- Black gram (Uluntham paruppu / uluththam paruppu / Urad dhal / dal): ¼ tsp
- Split chick peas (kadalai paruppu / Channa dal): 1 tsp
- Oil for frying: 1 table spoon
- Salt: As required
Method of preparation:
- Cut the onion.
- Cut the tomatoes.
- Heat 1 tsp of oil in a wok (iruppu chatti / tawa).
- Add split chick peas, curry leaves and red chilies.
- Wait for spluttering and add onion.
- Sauté well.
- Add the tomatoes.
- Continue sauté for a while.
- Add the tamarind ball and stir.
- Remove from flame.
- After cooling, finely grind all the ingredients with salt.
- Heat again 2 tsp of oil in a wok.
- Add mustard followed by black gram.
- Allow to splutter.
- Mix this with the chutney and transfer to a serving dish.
Tastes good with hot idli / idly, dosai / dosa, Puri, purotta / barotta / parantha, vellai paniyaram, kulipaniyaram, etc.
