Tomato Chutney with Bengal Gram - Kadalaiparuppu thakkali chutney

One cannot have too many chutney recipes. I am now wondering how back home they managed to make a chutney every single day for breakfast. Alternating between coconut, tomatoes and occasionally another vegetable is what I seemed to do a lot. So I do not mind having several variations of tomato recipes on hand. This one made with Bengal gram or kadalai paruppu is slightly different in taste from the tomato chutney made with coconut.

While a breakfast of soft idlis and chutney is what I crave during weekend mornings and these days I seems I prefer idlis over dosai. What a change a few decades can make? The kids on the other hand prefer crispy dosais over idlis but the one thing that will make them eat idlis without complaining is the chutney that goes with it when it is something they are fond of. They like all the tomato based chutneys, and also other chutneys like onion chutney, carrot chutney their favorite and coconut chutney.

Here is a quick and easy chutney to have on hand. I have realized one thing, home grown tomatoes especially heirloom and sun ripened tomatoes make a great difference in taste. Store bought tomatoes have absolutely no taste, you have to get the taste from the spices that are added whereas with good tomatoes all you need to do is add the spices just to bring out and heighten taste of the tomato.

Roast the bengal gram, followed by the urad dal and spices and set aside. Now in the same pan, saute the onions and tomatoes with salt. Cool.
Roast the bengal gram, followed by the urad dal and spices and set aside. Now saute the onions and tomatoes with salt.

The ingredients are very similar to how regular tomato chutney is made but the amount of kadalai paruppu is increased from 2 tsp to 2 tbsp.

Tomato Chutney with Bengal Gram - Kadalaiparuppu thakkali chutney
Preparation Time:10 minutes
Cooking Time:15 minutes
Ingredients

1. 2 tbsp of Bengal Gram or kadalai paruppu
2. 2 tsp of urad dal or uludham paruppu
3. 1/2 tsp of coriander seeds + few pepper corns
4. 3-4 dried or fresh red chilies
5. 4-6 medium sized tomatoes about 2 cups of chopped tomatoes
6. 1/2 cup of chopped shallots or red onions
7. 1 1/2 tsp oil
8. salt to taste

Method

1. In a wide mouthed pan or a saute pan add 1/2 tsp of oil and when hot add the Bengal Gram till it starts to brown. Add the urad dal at this time and continue to saute till they start to brown as well.
2. Add in the coriander seeds and if using dried chilies add and saute for a minute.
3. Remove the roasted dal and spices to a blender.
4. In the same saute pan add more oil if required and saute till it starts to brown. At this point add the tomatoes and fresh red chilies if using, salt and saute for 5-8 minutes till the tomatoes are mushy. Let Cool.
5. Powder the sauteed dal and spices to a powder. Now add the cooked onion, tomato mixture and blend to a fairly smooth paste.

Goes well with idlis, dosais and even with rotis. It is extremely tasty in a toasted bread.

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