I am here with an easy and quick post of onion chutney, which is a great accompaniment to idli, dosa, upma, uttapam and even appams. onion chutney is a simple, sounds spicy and real toothsome dish. It doesn't contain coconut, so whenever we travel long distance, can pack this chutney with idlis.
INGREDIENTS:1 Cup Roughly Chopped Onion
1 Medium Tomato (chopped)
4-5 Curry Leaves
4 Dried Whole Red Chilies
1 tbsp Tamarind Pulp
2 tbsp Roasted Bengal Gram (chana dal)
1 tbsp Jaggery
2 tbsp Oil
Salt to taste
FOR TEMPERING:1/2 tsp Mustard Seeds
1 Dried Red Chili
1 tsp Urad Dal
A Pinch of Asafoetida
7-8 Curry Leaves
2 tsp Oil
METHOD:In a pan or kadai, add oil. When it heated, add dried red chilies. Saute for a minute.
Add Onion, fry till onion turns into golden. Sprinkle salt and add tomato and curry leaves in it.
Fry till tomato turns soft, add chana dal, tamarind pulp in it. Fry for another 2 minutes.
Finally add jaggery, mix well. Turn off heat now. Let it cool. Grind it to make a coarse paste. (If required, add little water in it). Set it aside.
For tempering, heat 2 tsp oil in a tadka pan. Add dried red chili, urad dal, asafoetida and mustard seeds. Saute till urad dal changes its colour a little. Add curry leaves, mix and pour it on chutney mixture.
Fold nicely by using a spoon and serve with idli, dosa, uttapam or upma.....enjoy this flavourful chutney.