Onion Chutney Recipe South Indian Onion Chutney For Idli Dosa Food

ONION CHUTNEY RECIPE | SOUTH INDIAN ONION CHUTNEY FOR IDLI & DOSA

Steps:

• firstly, add 2 tsp of oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried kashmiri red chilli on low flame.
• also add in 1 finely chopped onion.
• saute the onions till they turn slightly golden in colour.
• cool completely and transfer to the blender.
• add in small piece tamarind, jaggery and salt to taste.
• blend to smooth consistency adding ¼ cup water, or as required.
• now prepare the tempering by heating 2 tsp oil.
• also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
• allow the tempering to splutter.
• finally, pour the tempering over onion chutney and serve along with idli or dosa.

SOUTH INDIAN ONION CHUTNEY

Steps:

• In a small pan, heat the oil.
• Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
• In a bowl, combine coconut, onion, tamarind paste and salt.
• Add the red chilli mixture to the rest of the ingredients.
• Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
• If desired, you may add tempering.
• Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
• Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.

ONION CHUTNEY RECIPE

Steps:

• Heat oil in a pan. Lower the heat and add chana dal and urad dal.
• Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
• Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
• Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
• Then add the chopped onions and chopped garlic.
• Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
• Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
• Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
• Add water and blend to a smooth paste. Set aside.
• Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
• Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
• Fry for a few seconds until the curry leaves become crisp.
• Keep the heat to a low or sim and now add the ground onion chutney.
• Mix the chutney thoroughly with the tempered ingredients.
• Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
• Mix very well and then switch off the heat.
• Serve onion chutney with dosa, idli or uttapam.
• Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
• I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
• Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.