1 medium sized Onion
3 large Tomatoes
15 Curry leaves (10-12 for chutney + 3-4 for seasoning)
10 - 12 Red Chillies
1 tsp Turmeric powder
Large lemon sized Jaggary
Grape sized Tamarind
Salt to taste
1.5 tsp Black Gram seeds
1 - 1.5 tsp Mustard seeds (1 for chutney + 1/2 for seasoning)
1 tsp Cumin seeds (1/2 for chutney + 1/2 for seasoning)
3/4 tsp Fenugreek seeds
1/2 tsp Asafetida powder (3/4 for chutney and 1/4 for seasoning)
2 broken Red Chilly pieces
2 tsp Oil
Chop onion and tomatoes into medium sized thin pieces as shown in the picture below.
Put 1 tsp oil in a pan and heat it. Add red chillies, black gram seeds, 1 tsp mustard seeds, 1/2 tsp cumin seeds, fenugreek seeds and fry them in medium flame. As soon as it starts spluttering, add 10-12 curry leaves, big pinch of asafetida powder and fry them for a minute in medium flame. Add chopped onion and fry them for about 3-4 mins in medium flame. Add tomatoes, salt, jaggary, tamarind and cook them well by covering a lid in medium flame.
Once they come to room temperature, put them in a mixer and grind them to smooth paste for about 1 or 2 mins. Add little amount of water if required. Transfer this to a heavy bottomed vessel and bring it to boil.
Put red chilly pieces, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add pinch of asafetida powder, 3-4 curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosas/Rottis.