Recipe:

• Heat four teaspoons of oil and add whole or split urad dal.
• Roast the dal for two to three minutes in medium flame till they turn to golden brown color.
• Put three pods of garlic and a piece of ginger.
• Stir few seconds and add one cup of chopped red onions. I didn't have red onions in stock hence used white. Red onion gives a wonderful blend of orangish touch to the kalavai chutney.
• Add 2 green chillies and one red chilli, saute few seconds.
• Put the chopped tomatoes(1 medium size) and cook till soft for a minute.
• Along with tomato add green leaves. I had more greens hence used a cup of mint and a cup of coriander leaves.
• In restaurants, they just use a few green leaves just to give the flavor.
• Also, put a few curry leaves.
• Finally, add two tbsp of coconut and mix for 30 seconds and no need to fry coconut.
• Switch off and add a piece of tamarind (gooseberry size) and 3/4 tsp of salt as per your taste.
• Let the items cool down a bit and grind into smooth chutney by adding a quarter cup of water. You can also saute the green leaves separately and grind with the chutney at last.
• Serve the kalavai chutney with idlis, crispy dosas and uthappam.