There comes a day in every foodie’s life, when you intend to do something, but end up making something else! I mean, unexpectedly make the most perfect match for these otherwise boredom meals (like idlies and dosas). The food angels will sing in chorus, even the arrogant nitpicking food-nazi will compliment you, and you feel like you accomplished a great thing! Hey, wait a minute…does this happen only to me? If so, lemme go on. Honestly, I planned for chutney (I guess) but went far too long on throwing whatever I could reach from the top most shelf!! Well, I can hear you guys already asking me loud “So, what it is?” Well, as a trend in my home…first, I prepare the dish, then comes the naming ceremony! How about that!

Ingredients

• 1 green chili
• 5 garlic pods
• 2″ ginger
• 1 large onion
• 2 tomatoes
• few cilantro leaves
• 1 tsp tamarind paste
• 1/4 tsp turmeric
• 1 tsp madras curry powder
• 1 Tsp oil

To Grind

• 5 dry chilies
• 2 tsp coriander seeds
• 1 fistful chana dal
• 10 cashew nuts
• 1 tsp pepper
• 1 tsp cumin seeds
• 1 tsp fennel seeds

To Temper

• 2 tsp sesame oil
• 1/4 tsp mustard
• 1/4 cumin seeds
• 1 pinch asafoetida
• 1 tsp urad dal
• few curry leaves

Method

Dry toast the ingredients mentioned under “to grind”, then grind the same, set aside.

Heat oil in a pan, saute the ingredients till they wilt and turn aromatic. Throw in the ground spices as well and continue cooking until it runs out of excess moisture.

Now, wet-grind it to a thick paste. Then, temper the spices and add to it as well.

Serve this to go with your idlies and dosas. But, I swear…they tasted just perfect with plain steamed rice as well.