Sombu(Fennel seeds) chutney

This is a unique chutney that I learned from my friend Kavi from MI. Though the base is the usual onion & tomato, it gets its name bcos of the flavor of fennel seeds. This is very simple to make and tastes excellent with Dosa or idly. As you all probably know, Fennel aids in digestion and has a lot of medicinal value.
Ingredients:
Fennel seeds- 2 tbsp
Onion- 1 big
Tomato-2
Urad dhal- 1 tbsp
Mustard seeds- 1 tsp
Red chilly -3 or 4
Salt
Asafoetida- a pinch
curry leaves- few (optional)
coconut- 1 tbsp
oil
Method:
Heat oil in a skillet and temper with Fennel seeds, Urad dhal, mustard seeds, red chilly and curry leaves. when the mustard crackles, add the chopped onion and saute nicely and then add the tomato and saute until it turns mushy.Sprinkle salt to taste, a pinch of asafoetida and a tbsp of coconut powder at the end.let this cool nicely and then grind it in a mixer. Serve with Dosa or Idly.

Pottu kadalai Chutney

Pottu kadalai Chutney:

Pottu kadalai/daliya- ½ cup

Green Chillies- 3

Red Chillies- 2

Salt

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 tbsp

Jeera seeds -1 tsp

Curry leaves- few

Oil

Hing

Roast the dhalia slightly to get a nice aroma with red chillies and then grind it with green chillies & salt.

Add the tempering ingredients to some oil in a pan and pour it over the chutney. Add a pinch of hing to this.