Tamatar Nariyal Chutney (Tomato Coconut Condiment)

This one is my favorite. It fits with my diet and adds flavour to my food. What more can I ask for? It's a perfect condiment for idlis, utthapams, dosas, or vadas, often relished at breakfast. There are so many variants of this condiment out there. I have one on my blog too (without the tomato). Check it out here.

Try it to believe it. I bet you will love this one!

Ingredients:
1. 1 large semi ripe tomato, chopped.
2. 1/4 cup shredded or grated coconut
3. 1 green chili
4. 1 dried red chili
5. A fistful of chana dal
6. A fistful of urad dal
7. tamarind pulp 3-4 tsp
8. Salt to taste
9. Cumin seeds, 1 tsp
10. Mustard seeds, 1 tsp
11. Curry leaves, a couple
12. Oil, 2 tsp

Directions:
1. Heat a wok and add one part of the oil.
2. When the oil is hot, add cumin seeds and let it sizzle.
3. Add green chili, red chili, urad dal, and chana dal.
4. Let it fry until the lentils turns brown.
5. Add coconut and fry more.
6. Next add the tomatoes and cook until it looks dry.
7. Let this cool.
8. Add into a blender and add salt, and tamarind pulp and blend to a smooth paste.
9. To temper, heat the rest of oil in a wok, when the oil is hot add in curry leaves and mustard seeds.
10. When the start to seeds pop, the temper is ready. Pour it into the paste.

Voila!