|Tomato 3 or 4|
|Onion - 1 big size|
|Coconut - grated 1/2 cup|
|Split Bengal gram (kadalai paruppu) - 1 table spoon|
|Asafoetida Powder - 2 pinch|
|Curry leaves - 1 stalk|
|Coriander leaves - a little|
|Dry red chilly - 5 nos|
|Oil - 2 table spoon|
Cut the tomato, onion into small pieces.
Take a kadhai and add oil (1/4 spoon) and heat it.
First fry red chilly and split Bengal gram (kadalai paruppu) until it is slightly brown and keep it aside.
Again add 2 spoons of oil, heat it, then add onion and fry till it turns golden brown, then add tomato, a little salt, so that it will become soft soon. Allow the tomato to fry for 10 minutes. Now add curry leaves, coriander leaves, asafoetida powder. After 2 minutes OFF the stove.
Allow the fried mixture to cool. It should not be hot.
First grind the red chilly, split Bengal gram in a mixie (dry grinding, water should not be added).
Now add the coconut to it and grind it, again dry grinding only.
Now add the prepared mixture and grind all the ingredients together to a paste.
Add salt to it . If it is very thick, add a little water.
Now transfer the chutney to a bowl. Tomato chutney will be very good for idli and dosai.