Ingredients

1. Oil – 2 tsp
2. Chana dal – 3 tbsp
3. Dry chillies – 6
4. Tomato – 1 big or 100 gms
5. Hing (asafoetida) – 1/4 tsp
6. Curry leaves – 10
7. Water – 100 to 150 ml
8. Salt - as per taste

For tadka

9. Oil – 1 tsp
10. Mustard seeds – 1/2 tsp
11. Curry leaves – few
12. Hing (asafoetida) - a pinch

Method

1. Preheat the vessel , add oil , when it gets warm add chana dal , dry chillies, hing and stir it for few minutes till it is lightly golden brown , roast it.
2. After chillies and chana dal changes its colour, add tomatoes, curry leaves and roast till tomatoes become lightly soft but not totally smashing type.
3. You can simmer and roast, if it is burning. It will take 5 to 7min on medium flame.
4. Put all the ingredients in a mixer, grind it to a smooth paste, add salt and water as per the requirement.
5. Add water as per the chutney consistency.
6. I wanted my chutney to be little thin but not very thick.

Tadka

7. Preheat the vessel with little oil, then add mustard seeds, hing, curry leaves, stir it for few minutes till it starts spluttering and the curry leaves are crispy.
8. Now add the chutney paste and mix well, boil the chutney for 2mints on simmer and switch it off.
9. Serve it with hot idlies or dosa with a few tsp of ghee.

Notes

1. If you want little sourness then can add little tamarind in it.
2. While grinding add little water and grind it to a smooth paste. Then add water more according to your consistency before doing thadka.
3. Add chillies according to your spiciness.