Chutney recipe(The red one for idlis and dosas)

   Many of you will agree that there has been days when the dosa batter is ready in the fridge ,but the coconut was out of stock at home.Here is a chutney for those days,but believe me you will never miss your coconut chutney once you get this on the table.
This chutney has other advantages too,as I find it as abetter option for packing in lunch boxes,as this does not get stale soon.This can also be made the previous evening and stocked in the fridge ,to be packed in lunch boxes early next morning.
This tangy and slightly sweet chutney is prepared with the always available ingredients at our homes and so finds a very welcome place on our table.

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INGREDIENTS

1-Shallots(sambar onion)-8 to 10 (sliced)
2-Dry red chilies 4 to 5(you can increase the number if you wish)
3-tomato-2 medium ,-(cut in big pieces)
4-curry leaves-1sprig
5-garlic pods-6 to 7
6-urad dal-half teaspoon
7-green chili-1 -(optional)
8-salt
9-turmeric
10-sesame oil or refined oil-1 tablespoon
11-Hing(asafoetida)-1 pinch
12-Mustard seeds -1 pinch
13-Tamarind-1 inch piece


PROCEDURE
1-heat oil in a pan
2-add in the urad dal and wait for it to turn red
3-add the red chilies ,the hing and the curry leaves
4-add the mustard seeds and wait for them to splutter
5-add in the green chili,onions,garlic and salt and saute till they change colour
6-add in the tomatoes and the turmeric
7-saute till the raw smell of the tomatoes are gone
8-add the tamarind piece and mix well before switching off the flame
9-let it cool down
10-put the mixture in a blender and blend till smooth



If shallots are not available ,you can make the same with regular onions ,but shallots give  a better flavour.
Care should be taken to see that the urad dal changes to red,as it adds to the flavour of the chutney