Veggie Foodie

Ingredients:

For chutney

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 4-5 garlic cloves
• 1 inch ginger
• 2 medium onions
• 2-3 green chilies
• 10-12 curry leaves
• 1/2 cup raw peanuts
• 1/4 cup roasted chana dal
• 1 marble-size tamarind / 2 tbsp tamarind pulp
• 1 tsp salt or to taste
• 1 small bunch fresh coriander leaves, washed

For tadka

• 2 tbsp oil
• 1 tbsp mustard seeds
• 1 tsp hing (asafetida)
• 2-3 dried red chilies
• 12-14 curry leaves
• 1 small onion finely chopped
• about 2 cups water

Method:

1. Heat 2 tbsp oil in a pan
2. When the oil is hot, add 1 tsp mustard seeds
3. When the seeds start popping, add 1 tsp urad dal
4. When urad dal turns light pink , add 4-5 cloves garlic, 1 inch ginger and sauté for a minute
5. Add chopped onions and sauté for a couple of minutes till the onions become soft and translucent
6. Add 2-3 chopped green chilies, 10-12 curry leaves and sauté for a minute
7. Add 1/2 cup raw peanuts, 1/4 cup roasted chana dal and roast for 3-4 minutes
8. Turn off the heat, add tamarind pulp, salt, mix well and let it cool
9. When cool, add the coriander leaves and grind to fine paste by gradually adding water as necessary
10. Take the chutney paste back to the pan
11. In another small pan, heat 2 tbsp oil
12. When the oil is hot, add 1 tbsp mustard seeds
13. When the seeds start popping, add 1 tsp asafetida, 2-3 dried red chilies, 12-14 curry leaves and the finely chopped onion
14. Roast the tadka for 1-2 minutes till the onion is somewhat soft
15. Put the pan with chutney back on heat, add the tadka to the chutney paste, add a cup water and keep it on the heat till the thanni chutney is properly mixed
16. Turn off the heat, add more water for your desired level of ‘thinness / runniness’
17. Taste and adjust the salt-level
18. Your thanni chutney is ready… enjoy with warm soft idlis!

Serves: 6-8

Inspiration source: