Thakali Chatni Recipe
Thakali Chatni
Tomato Chutney Tamil Style
Submitted By: Taz

Ingredients:

2 tsp Oil - can use coconut, canola, vegetable. avocado, safflower, or grape seed oil
2 tsp Large Split Yellow Lentils (Kadalai Paruppu / Chana Dal)
4 cloves Fresh Garlic (Vellulli / Leh-sun)
1 Small Red Onion (Vaengayam / Pyaz)
2 Dried Kashmiri Chiles (Vatral Milagai / Kashmiri Mirch)
3 Large Roma Tomatoes = apx ¾ lbs (Thakali / Tamatar) - chopped
Kosher Salt (Uppu / Namak) to taste

For Tempering:
1 tsp Oil - can use coconut, canola, vegetable. avocado, safflower, or grape seed oil
¼ tsp Black Mustard Seed (Avalu / Rai)
⅛ tsp Asafoetida Powder (Perungaayam / Hing)
6-8 Fresh Curry Leaves (Karepaku / Kaddi Patta)

Preparation:
  1. Heat the 2 tsp oil in a medium kadahi, wok, or skillet over medium heat until shimmering - Once the oil is hot, add the chana dal and sauté until golden brown (apx 2 ½ minutes) - Using a slotted spoon, transfer the roasted dal to a plate and set aside until needed
  2. To the same pan, add the garlic, onion, and dried chiles - Saute until onion is tender (apx 3 minutes)
  3. Add the tomatoes along with ½ tsp salt - Continue to saute until tomatoes are soft and beginning to break apart (apx 6-7 minutes)
  4. Remove from heat and allow to cool for 10-15 minutes
  5. Once the mixture has cooled, transfer to the work bowl of a blender ore small food processor - Add the chana dal (from step 1) and grind to a smooth paste
  6. Transfer to a serving dish
  7. Heat the tsp of oil in a small skillet over medium-high heat until shimmering
  8. Once the oil is hot, add the mustard seeds and sauté until they pop (apx 1 minute)
  9. Add the asafoetida powder, and curry leavs and continue to sauté until the curry leaves just crisp (apx 1 minute)
  10. Pour over the top of the tomato mixture and give it a good stir to combine - Adjust seasoning with additional salt if needed
  11. Serve at room temperature or chilled alongside any South Indian meal
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