Coconut and Tomato Chutney

Tomato Kobbari Pacchadi

Ingredients:

Coconut 1/2
Tomatoes 2
Tamarind 1/2 inch piece
Whole Red Chiles 2-4
Mustard Seeds a pinch
Turmeric Powder a pinch
Salt to taste
Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 4
Broken Red Chiles 3
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Break the coconut into small pieces.
Wash, remove ends and chop tomatoes.

Break the whole red chiles into small pieces.
Heat oil in a pan, add mustard seeds and red chiles.
Once mustard seeds stop spluttering, add tomatoes, tamarind, turmeric powder and salt.
When tomatoes turn soft, remove from heat.
Grind coconut and above tomato mixture into somewhat smooth paste.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, remove from heat and add to above bowl.
Serve with idly, dosa…

Notes: If tomatoes are little tangy, don’t add tamarind.