1 Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside. 2 In the same oil, add the green chillis and saute for a mt, remove and keep aside. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat. Add the tamarind to the sauteed tomatoes and let it cool. 3 First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste. 4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat. Pour over chutney and combine. 5 Serve with tiffins like dosa or idli. Prep & Cooking: 20-25 mts Serves 4-5 persons Cuisine: Andhra . 2 tbsps toasted sesame seeds 2 green chillis 1 dry red chilli 1/2 tsp cumin seeds 1 1/2 tsps urad dal/minappa pappu 1 tbsp tamarind paste salt to taste 2 tsps oil For tempering/tadka/poppu: 1 tsp oil 1/2 tsp mustard seeds pinch of asafoetida/inguva/hing 10-12 fresh curry leaves
