Tomato Coconut Chutney

What I used:

Big sized Tomatoes : 3
Fresh grated coconut : 1/4 cup
Green chillies : 4 to 5
Garlic cloves : 4
Salt : as required
Oil : 1 tbsp

For the tadka/popu:

Hing / Inguva : a big pinch
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Oil : 1 tsp

How I did:

• Cut tomatoes into medium sized cubes.
• Take a kadai and heat a tbsp of oil on medium flame.
• Add the green chillies and cook for a minute.  Add tomato cubes.
• Sprinkle some salt which helps tomatoes to release some water and makes cooking faster.
• Cook covered till the tomatoes are soft and mushy.  
• Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
• When cooled, grind the cooked mixture along with coconut and garlic cloves in a mixer grinder.
• Adjust the salt and transfer to a serving bowl.
• Heat a tsp of oil in a pan, add hing, mustard seeds, cumin seeds and urad dal.  When the seeds crackle switch off the stove and pour it on to the chutney.  
• Serve with dosas or idlis.