Channa Dal - 3 Tbsp
Red Chillies- 10-12 ( as per the spice required)
Ripe Tomatoes- 2-3 Nos.
curry Leaves - 1 sprig
Coriander Leaves - 1/8 of a bunch
Hing/Asafoetida - 1 tsp
salt as per taste
Oil - 4 Tbsp.
Mustard: 1 tsp
U.Dal/Bengal Gram-1 tsp
curry leaves - 4 nos.
Heat 2 Tbsp of oil in a Kadai, roast Channa dal, chillies, Hing, curry leaves, Coriander leaves for 2-3 minutes adding sequentially. Roast till the lentil turns slight golden color. Then add finely chopped Tomatoes and add salt. cook for 5 mts.Remove from heat and let it cool.
Blend all the ingredients together, you can check the taste at this time, to balance the tanginess and the spice. Add half a tomato if required. Blend it to a fine paste.
Heat 2 Tbsp of oil in the same kadai. Temper with the ingredients under the temper title. Once it splutters add the blend chutney. Bring it to a boil and serve it hot with Idlies, Dosa, Appam and crepe types.