STEP 1.In a pot heat 2 tbsp oil and saute 1 tbsp of chana dal, 1 tbsp of urad dal, 1 tsp of coriander seeds, 1 tsp of cumin seeds, ¼ tsp of methi and 5 dried red chilies.
STEP 2.Fry on low flame until the mix turns golden brown in appearance.
STEP 3.Then add 1 chopped onion, 5 garlic cloves and 1 inch ginger. Saute until the onions are fried.
STEP 4.Add 2 chopped tomatoes, small piece tamarind and ¾ tsp of salt.
STEP 5.Combine everything well and cover with lid, cook for 10 minutes.
STEP 6.Now add 1 cup of pudina, ½ cup of coriander and saute.
STEP 7.Cool completely, and transfer to a blender.
STEP 8.Blend to prepare a smooth paste adding water if required.
STEP 9.Now prepare the tempering, by heating 3 tsp oil, ¾ tsp mustard seeds, a pinch of hing, 1 dried red chilli and few curry leaves.
STEP 10.Pour the tempering over the chutney and mix well.
STEP 11.Enjoy tomato pudina chutney with rice, idli or dosa.
Nutrition value
348
calories per serving
23 g Fat13 g Protein20 g Carbs20 g FiberOther
Current Totals
23 g Fat
13 g Protein
20 g Carbs
20 g Fiber
MacroNutrients
Carbs
20 g
Protein
13 g
Fiber
20 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
330 mg
Iron
14 mg
Vitamin A
6896 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
202 mcg
Vitamin B12
0 mcg
Vitamin C
104 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
249 mg
Manganese
7 mg
Phosphorus
208 mg
Selenium
18 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
