Onion Chutney
When onions, ginger, garlic, chana dal, urad dal, dry red chillies and curry leaves are sautéed in oil and pureed in blender, a delicious onion chutney is born. The tamarind paste and jaggery makes it simply irresistible as it provides sweet and tangy touch to spicy and aromatic flavor of ginger-garlic and curry leaves. The sautéed urad and chana dals makes it a typical south Indian fare and hence, it’s a perfect condiment to be served with idli and dosa.
| Ingredients: |
| 2 medium size Onions, finely chopped |
| 3 Dry Red chillies, broken into pieces |
| 1 teaspoon Urad Dal (Split Black Gram) |
| 2 teaspoons Chana Dal (Split Bengal Gram) |
| 3 Garlic cloves, chopped |
| 1 teaspoon finely chopped Ginger |
| 1/2 teaspoon Tamarind Paste |
| 1/2 teaspoon grated Jaggery (optional) |
| 1 teaspoon + 2 teaspoons Cooking Oil |
| Salt |
Directions:
- Heat 1 teaspoon oil in a pan over low flame. Add urad dal and chana dal and sauté until dals turn golden brown. Add dry red chillies and sauté for 20 seconds. Transfer them to a bowl.
- Heat remaining 2 teaspoons oil in same pan and sauté chopped onion, chopped garlic, curry leaves and chopped ginger until onion becomes light brown or for approx. 1-2 minutes. Remove pan from heat and allow mixture to cool.
- Transfer sautéed dal mixture and sautéed onion mixture to grinder jar or food processor. Add tamarind paste, jaggery and salt.
- Grind until smooth paste. (Do not add water while grinding.)
- Transfer prepared south Indian onion chutney paste to serving bowl and serve you’re your favorite dosas and idlis.
Tips and Variations:
- Sauté onion properly to get rid of its raw smell.
- If dry red chilli is not available, then add 1/2 teaspoon red chilli powder in step 4 as a substitute of it.
- Use sesame oil instead of any other cooking oil for a nice flavor.
Taste: Spicy and Tangy
Serving Ideas: This Indian onion chutney for dosa and idli can also be served with steamed rice, chapati and your favorite curry as a yummy accompaniment.