Tomato and Coconut Chutney

• 4 medium-sized tomatoes
• 1/4 cup chana dal
• 1/4 cup urad dal 
• 2-3 red chilies 
• 2 cloves garlic
• 1/2 inch ginger
• 1 tbsp oil
• 1/2 tbsp salt
• Fresh coriander leaves for garnish

Instructions:

Prepare Ingredients:

• Wash and chop tomatoes, green chilies, garlic, and ginger.

 Sauté:

• Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
• Add red chilies, garlic, and ginger. 

 Add Tomatoes:

• Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and start breaking down.

 Blend:

• Allow the cooked mixture to cool slightly. Transfer it to a blender.
• Blend until you achieve a smooth consistency. If you want a chunkier chutney, blend for a shorter time.

 Tempering:

• In the same pan, heat a little oil. Add mustard seeds and cumin seeds. Once they splutter, pour this tempering over the blended chutney.

 Garnish and Serve:

• Garnish the tomato chutney with fresh coriander leaves.
• Serve with dosa, idly, rice, or any snack of your choice.

 Coconut Chutney:

Coconut chutney offers a delightful blend of flavors and potential health benefits. Coconut, a primary ingredient, is rich in healthy fats, particularly medium-chain triglycerides, which may contribute to improved heart health and metabolism. Additionally, coconut provides essential nutrients like iron, copper, and manganese, supporting various bodily functions. 

Ingredients:

• 1 cup fresh grated coconut
• 1/4 cup roasted chana dal 
• 2-3 green chilies 
• 1/2 inch ginger
• 1 tablespoon tamarind pulp
• Salt to taste
• Water 
• For Tempering:
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal 
  • A few curry leaves

• If the coconut is not already grated, grate it and set aside.
• Peel and chop the ginger.

 Blend the Ingredients:

• In a blender, combine fresh grated coconut, roasted chana dal, green chilies, chopped ginger, tamarind pulp, and salt.
• Add a small amount of water to facilitate blending.

 Blend to a Smooth Consistency:

• Blend the ingredients until you achieve a smooth and well-combined chutney mixture. Adjust the water as needed for your desired consistency.

 Tempering:

• In a small pan, heat oil over medium heat. Add mustard seeds and urad dal. Allow them to splutter.
• Add curry leaves and sauté for a few seconds until they become crisp.

 Add Tempering to Chutney:

• Pour the tempering over the blended coconut mixture. Mix well.

 Serve:

• Transfer the coconut chutney to a serving bowl.
• Serve with dosa, idly, wada, or any South Indian snack.