Ginger Tomato Chutney

Heat 1 tbsp. oil in a pan and fry the ginger till light brown. Add the tomatoes and continue to fry till it is mashed. Set aside to cool.

Grind along with salt, tamarind paste, roasted chana dal powder, red chilli powder and required quantity of water. Heat remaining oil and temper with mustard seeds. Allow it to splutter.

Add the asafoetida, turmeric powder, curry leaves, urad dal and chana dal. Saute for a few seconds till the dals changes colour. Pour this tempering to the prepared chutney and serve with dosa, idli, uttapam, adai, etc.