In south India, most of the days we will eat Idli or dosa for breakfast. This goes very well with sambhar or chutney. Chutneys are not time-consuming and they are easy to make. Our breakfast preparations will be a bliss if we know some variety of chutneys. Also, people at home will not be bored with Idli/dosa if we give a variation in Chutney. Today I am sharing a simple chutney that I often make at my home. Check out the collection of other Chutney recipes from the blog too. 

Ingredients:

Coconut - 1/4 cup (Grated) 

Tomato - 1 Big size 

Big Onion - 1 or Shallots - 10

Dry Red Chilli - 2 

Channa dhal - 1 tblsp (Kadala parupu)

Urad dhal - 1 tblsp 

Sesame Oil - 1 tsp 

To Temper: 

Oil - 1 tsp

Mustard - 1 tsp

Curry leaves - few

1. Chop the onion and tomato. In a pan add oil, then saute the channa dhal (kadala Paruppu), urad dal and dry red chilli. 
2. Once the dals turn golden brown, remove it and keep it aside. (I have not removed the dals and continued the process in the same pan). Now, saute the onion in little oil until it turns light pink, then add the tomatoes and stir well. Now add the coconut and saute it until the tomatoes are mushy and the coconut turns light brown.
3. Switch off the flame and allow it to cool. Then grind it smoothly by adding little water and required salt. Initially, grind the dhals and red chilli, then add the onion, tomato, coconut mixture to get a fine paste.
4. For the seasoning, in a pan add little oil, allow the mustard seeds and curry leaves to crackle. Pour it over the chutney.