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- Duration: 15 minutes
- Serves: 4 people
You can acquire the authentic taste of thakkali chutney by using juicy ripe tomatoes only.
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Like most other South India chutneys, thakkali chutney too has made its mark with its tangy taste. It pairs extremely well with idlis and dosas. You can even serve it with pakoras if you wish. Thakkali chutney can be prepared during festivals too minus the onion and garlic in the mix. And if you wish, you can add cloves to make it more flavourful and aromatic.
- Large tomatoes (4)
- Dry red chillies (sukhi lal mirch) (3)
- Pigeon peas (arhar dal) ( 1 tsp)
- Fenugreek (methi) powder (1/4 tsp)
- Garlic (lehsun) pod ( 1)
- Salt (to taste)
- Oil (1 tbsp)
- Mustard seeds (sarson) (1/2 tsp)
- Husked and split black gram (split urad dal) (1/2 tsp)
- Curry leaves (kadipatta) (tear roughly) (1 sprig)
- Soak dal, red chillies and garlic in a bowl for 10–15 mins.
- Grind the soaked ingredients along with the tomatoes to a fine puree/paste.
- Heat oil in a medium size pan or kadhai and add all the ingredients given tempering.
- Once the seeds splutter, add the tomato mixture. You can add water (1/4 cup, optional).
- Add salt and let the mixture cook for 7–9 mins or till the tomatoes change colour and the oil separates on the side of the pan.
- Serve it chilled or normal, depending on your taste, with your evening snack.