Coriander seed chutney recipe

INGREDIENTS:

1. Coriander seed - 2 teaspoon (tsp.)
2. Split bengal gram - 1 teaspoon (tsp.)
3. Split black gram - 1 teaspoon (tsp.)
4. Tamarind - a small goose berry size
5. Sliced Tomato - 1 big
6. Sliced Onion - 1
7. Dry chili - 4 or 5
8. Salt - to taste
9. ------------------------------------
10. --- For Tempering
11. -------------------------------------
12. Mustard seed - 1/2 teaspoon (tsp.)
13. Split black gram - 1/2 teaspoon (tsp.)
14. Curry leaf - 10 count
15. Oil - as needed

PREPARATION:

1. In a pan heat 1 teaspoon (tsp.) oil. Now add split bengal gram, split black gram and roast them until their color changed.
2. Now add coriander seeds, dry chili, tamarind and roast until aroma comes. Remove and keep it aside.
3. Now heat 1 more teaspoon (tsp.) of oil in same pan . add sliced onion and sauté until they become translucent (golden brown).
4. Now add chopped tomato, salt and sauté until tomato become mushy. Remove from heat and cool down to room temperature. and grind this to fine paste. Transfer this to a bowl.
5. In a pan heat oil. add mustard seeds, split black gram. curry leaves, once the mustard seeds stop splattering add this chutney in the bowl and serve.

NOTES:

1. Goes well with idily, dosai.