Ingredients

1. Oil – 3 tsp
2. Onion (medium) – 1
3. Tomato (big) – 1
4. Coriander leaves - 2 tbsp
5. Curry leaves - 7

For roasting

6. Urad dal – 3 tsp
7. Dry chillies (long or round ones) – 6

For tadka

8. Oil – 1 tsp
9. Hing (asafoedita) – a pinch
10. Mustard seeds – 3/4 tsp
11. Curry leaves – 7 to 10
12. Curd – 2 tbsp

Method

1. First roast urad dal and dry chillies in a pan without oil, till its colour is lightly changed to light brown colour.
2. Now add oil in a small vessel or kadai, when it gets warm add onions fry till it is transparent and soft.
3. Now add tomatoes, few curry leaves, corrainder leaves, roast till the tomatoes are soft, cook it on medium flame.
4. When onion and tomatoes are cooked, let it cool down.
5. Put all the ingredients in a mixer or blender and grind it to a smooth paste, add required amount of water ( 50 ml or more).
6. After grinding keep it aside.
7. Now take another vessel for thadka, add oil, when it gets warm, add mustard seeds, curry leaves, hing, when it starts spluttering, add curd and immediately mix well, and pour the grounded paste in it and mix well.
8. When adding curd, keep the vessel out of flame, and then mix it well with curry leaves.
9. When the ground paste is added, cook for 2 to 3min on simmer or let the chutney boil for few sec and switch it off.

Notes

1. While frying the onion and tomato , you can avoid curry leaves and coriander leaves also.
2. Cook till the onions are transparent and brown and tomatoes are soft but not like curry, we are just removing its rawness taste.