ONION CHUTNEY RECIPE | SOUTH INDIAN ONION CHUTNEY FOR IDLI & DOSA
easy onion chutney recipe | south indian onion chutney for idli & dosa
Provided by HEBBARS KITCHEN
Categories chutney
Time 15m
Number Of Ingredients 15
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.
ONION CHUTNEY RECIPE
This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SOUTH INDIAN ONION CHUTNEY RECIPE
South Indian Onion Chutney is a perfect chutney to serve along with your idli and dosa. One may think that this chutney may emanate the typical onion odour, but no, in fact the final chutney does not taste like onion at all, it tasted more like a mix between peanut and cabbage (indeed amusing). Onions are known as ullipaya or ulligadda in Telugu, thus this chutney is referred as 'Ulli Pachadi' in the Telugu language. Serve South Indian Onion Chutney along with Tomato Onion Sambar and Ragi Oatmeal Dosa for your breakfast or dinner. If you like this recipe, you can also try other chutney recipes such as Capsicum Chutney Tomato Garlic Chutney Mysore Chutney
Provided by Aparna Parinam
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
- Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
- In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
- Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.
- Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
- For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
- Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa's.
ONION CHUTNEY RECIPE
Spicy onion chutney is a south Indian side made with onions or shallots, spices and curry leaves. It can be served with most Indian breakfasts and snacks like idli, dosa, vada, bonda , pakoras etc.
Provided by Swasthi
Categories Main
Time 16m
Number Of Ingredients 19
Steps:
- This step is optional but I prefer to soak my jaggery and tamarind in water. Filter and use as most times both of these have some debris. However you may add them directly. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Set this aside.
- Pour 1½ tbsp oil to a pan and heat it. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3 to 4 dried red chilies.
- Fry until them stirring often until lightly golden & aromatic.
- Add 2 garlic and 1 cup cubed onions. Fry them for 3 to 4 mins until the onions are half done.
- Next add jeera and curry leaves. Saute until the onions are light golden or turn soft. Cool completely.
- Next add these to a blender jar along with ½ teaspoon salt. Squeeze soaked tamarind in the water.
- Filter it through a small sieve or tea strainer. Blend all of these until smooth adding more water as needed.
- Taste test and add more salt. If needed pour more water to the soaked tamarind & filter it back to the jar. Transfer the onion chutney to a serving bowl.
- Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili.
- Fry till the dal turns light golden, then add curry leaves and hing.
- Pour this to the chutney. Serve onion chutney with breakfast or snacks.
Nutrition Facts : Calories 196 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SOUTH INDIAN ONION CHUTNEY
Make and share this South Indian Onion Chutney recipe from Food.com.
Provided by Dimpi
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.3, Fat 15, SaturatedFat 12.3, Sodium 11.4, Carbohydrate 9.7, Fiber 4.3, Sugar 4, Protein 2.4
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