Onion chutney- for dosas and idlis2013-12-17
- Servings : 2-3
- Prep Time : 5m
- Cook Time : 3m
- Ready In : 10m
This versatile chutney made with a few ingredients, is easy quick to put together and its tangy but spicy taste will delight you for years.
This recipe is my go-to when I don’t have any coriander sitting in the fridge or the patience to make anything elaborate.
Although it can be served with dosa (Indian crepe) or idli (steamed Indian rice cake), it also goes very well with rotis, toasted bread and can add flavour to any meal.
Onion- 1 sliced
Urad dal – 2 tbsp
Chana dal- 2 tbsp
Red chillies, dry- 1-2
Garlic cloves- 2
Tamarind paste- 1/4 tsp
Salt- to taste
Oil- 1 tsp
For the tempering:
Oil- 1 tsp
Mustard seeds- 1 tsp
Hing (asafoetida)- 1 pinch
Curry leaves- 7-8
Dry Red chilli- (optional)- 1
In a small wok, kadhai, add 1 tsp oil.
When hot fry the sliced onions. Keep aside.
Then, smash the cloves. Pop into the oil. When brown, a dd the red chilli. Fry for 30 seconds.Add chana dal. fry till light brown.
Add in the urad dal. Fry some more.
Pop into a blender with the fried onions, tamarind pulp, salt and make into a thick paste.
If you think the chutney is too thick, try adding a few tsp of water to get the correct consistency.
Now for the tempering.
Heat oil in a small wok, about 1 tsp.
Add the mustard sees, when they pop add in the red chilli. again the chilli is optional. If you think the chutney is too spicy, dont add this . Add the curry leaves and hing (asafoetida).
Pour over the chutney.
Serve with idlis, dosas, rotis or just toasted bread. Simply wonderful.