Step-by-Step Instructions

1. 1.Sautéing Onions and Spices

   Heat 2 tablespoons of cooking oil in a pan. Add the quartered onions and sauté until they start to turn light brown, about 2-3 minutes. Then add curry leaves, a small piece of ginger, 2-3 green chilies, 3-4 cloves of garlic, and 1 tablespoon of coriander seeds. Continue to sauté for another 2-3 minutes until fragrant.

2. 2.Adding Asafoetida, Coconut, and Salt

   Add 1/2 teaspoon of asafoetida (hing) and about 1/4 cup of chopped coconut (if using) to the pan. Mix well and sauté for 1-2 minutes. Add salt to taste.

3. 3.Adding Roasted Gram Dal and Tomatoes

   Next, add 1/4 cup of roasted gram dal (pottukadalai) and 4 medium quartered tomatoes. If desired, also add a small piece of tamarind and 1/2 teaspoon of jaggery. Sauté the mixture thoroughly until the tomatoes soften and the raw smell disappears, about 5-7 minutes. Do not add any water during this process.

4. 4.Blending the Chutney

   Allow the sautéed mixture to cool down completely. Transfer all the ingredients to a mixer grinder jar. Blend into a smooth, thick paste without adding any water. The consistency should be thick enough to scoop.

5. 5.Preparing the Tempering

   In a small tempering ladle, heat 1 tablespoon of cooking oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Optionally, add 1/2 teaspoon of urad dal and let it turn golden brown. Finally, add a sprig of curry leaves and let them crisp up.

6. 6.Serving the Chutney

   Pour the prepared tempering over the blended tomato chutney. Mix well. The Kongunadu style tomato chutney is now ready to be served with idli, dosa, or uttapam.