Onion Chutney



INGREDIENTS:
2 medium sized onions
2 tsp + 1 tsp oil
1 tsp coriandr seeds
5-6 methi / fenugreek seeds
8 byadgi / kashmiri red chillies
Small goosberry size tamarind
Salt to taste

FOR THE TEMPERING:
5 tsp oil
1 tsp mustard
2 sprigs of curry leaves
8-10 chopped garlic cloves

PROCEDURE:

  • In a pan heat 1 tsp oil and roast coriander seeds, methi and red chillies till you get nice aroma. Transfer it on a plate
  • In the same pan heat 2 tsp oil and saute chopped onions with little salt till transparent
  • Once it comes to room temperature grind roasted onions and roasted coriander,methi and red chillies with tamarind and salt to taste
  • Make fine paste adding little water
  • Heat 5 tsp oil in a kadai,add mustard.Once it starts crackling add curry leaves,garlic cloves and fry till garlic turns brown
  • No it is time to add the ground onion paste.Add the paste and mix well
  • Let it boil for 10 mins or till the oil leaves the sides
  • Turn off the flame and store it in an airtight container once it comes to room temperature
  • Store in the refrigerator and serve with dosa, chapathi or idli.

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