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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