Ingredients:
- Small onions - 6
- Tomatoes - 4
- Carrots - 2
- Gingelly oil - 2 tbsp
- Curry leaves
- Chilli powder - 2 to 3 tbsp
- Salt
To temper:
- Mustard seeds - 1/2 tbsp
- Asafoetida - a pinch
Preparation:
Add chopped onions, tomatoes, carrots in a mixie jar and make a smooth paste.
In a pan, add oil, pureed paste, curry leaves, chilli powder, salt and cover the lid and cook until the oil gets separated.
Temper the chutney with mustard seeds and asafoetida. Serve hot with idli/dosa.