Serves: 4
Total Calories: 695

2 tablespoons Tamarind Paste or store-bought
1 teaspoon South Indian Sambar Powder or store-bought
1 tablespoon peanut oil
1 tablespoon black mustard seeds
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped with seeds
2 large firm green tomatoes, coarsely chopped
1 small onion, coarsely chopped
8 to 10 fresh curry leaves
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)

1. Prepare the tamarind paste and sambar powder. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splatter upon contact with the hot oil, so cover the pan and lower the heat until the splattering subsides. Quickly add the green chili peppers, tomatoes, and onion, and cook, stirring, until the tomatoes are golden, about 3 minutes. Remove for the heat and let cool.

2. Transfer to a food processor or blender, add the tamarind, curry leaves, and salt, and process to make a smooth chutney.

3. Place the yogurt in a serving bowl and fold in the chutney, with parts of it visible as a garnish. Top with sambar powder and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 695
Calories from Fat: 255

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