Description
Spicy onion chutney for hot steaming idlis and set dosas.| Ingredients | |
|---|---|
| 2 nos | Red onion (medium) |
| 1 tsp | Tomato (diced) |
| 4 nos | Dry red chili |
| ¼ cup | Fresh grated coconut |
| 1 tbsp | Bengal gram (kadhala paruppu) |
| 1 no | Tamarind (blueberry size) |
| ¼ tsp | Salt (or to taste) |
| 3 tsp | Oil (for sauteing) |
| 1 tsp | Oil (for seasoning) |
| ¼ cup | Water (approx) |
| ¼ tsp | Mustard seeds |
| ¼ tsp | Split black gram (ullundu) |
| 1 no | Dry red chili (for tempering) |
| 6 nos | Curry leaves |
Instructions
Heat 3 tsp oil in a pan. Add the bengal gram and fry till golden, then add the roughly chopped onions and red chilies. Fry these till the onion becomes translucent. Now add the diced tomatoes and tamarind. Again fry them till they turn soft and tender. Switch off and let cool. When done grind this with coconut, salt and water to a thick paste like consistency. Take a small pan and heat 1 tsp of oil, splutter mustard, split black gram , dry red chili and curry leaves. Add this to the chutney and mix. Serve with idli or dosai.
Notes
Serves 2 approx.
Comments
18 responses to “Vengaya Chutney”
Hi Mullai
The tomato you have mentioned is 1 no not 1 tsp right…..just wan t to get the right recipe.
Thanks for all the wonderful recipe’s.
Thar,
It is one tsp, the recipe is right. A whole tomato will be be too much, making it more tart.. which we don't want. Stick to just a tsp. Thanks.
This chutney is really awesome. i was using both udad dhal and gram dhal.
last week i tasted a different onion chutney. it was without coconut and dhals, it tasted very well. I also felt a pinch of raw onion smell in the chutney. could you please tell me how to prepare onion chutney without dhals and coconut .
Hi Mullai,
This chutney is really tempting wanted to try this, but unfortunately i did not found fresh grated coconut here 🙁
Can i use dry coconut grated instead that.
gowher
Gowher, ofcourse you can use dry coconut. But before grinding soak in water for 5 mins and first grind the coconut and then add the rest and grind.
Have a great day
Thanks a lot Shan… Will give a try for this today.
Have a great day.
gowher
Hi Mullai, I tried this recipe just now and it turned out really good. I have tried a similar recipe earlier quite a few times but have been using ulundhu instead of kadalai paruppu. The kadalai paruppu added a distinct flavor to the chutney. Usually I am diet conscious and try to limit the amount of food intake, but today I ate like 4 dosais. Thanks for sharing a good one.
Hi mullai, thanks for this recipe..i was searching for this recipe for long time ..chutney looks very attractive.tempting me to prepare…..
with love
shanthikrishna
Hi Mullai,
Nice Side dish for idli and dosai.
This chutney tastes even better if we grind coriander leaves with onion mix.
thanks.
gud side for idli……thanq
hi mullai, iried this recipe it came out very well.everybody liked it. thanks, nazreen
Hi Mullai,
Really we enjoy it.Thanks for da great dish.
Hi friends, got it fixed… it was left while typing. Sorry about that.
hi mullai
my question is also the same ?Do we have to add coconut?
akil
Hi Mullai..Did i miss something?where does the coconut comes here..In the instruction to make there’s no coconut mentioned.pls clarify.
This was our side for rice today…. I got some frozen (fresh) grated coconut from SL….So tried this…. Thank you
Hi all chefs.. One kind request … Try to post all recipes with pictures… It looks good and tempt people to cook…… Posting recipes with picture(step by step) is one of the most attractive feature in this site. So pls everybody try to follow it. You and your recipes will get more response. If it hurts anybody means really sorry. Just i am giving suggestion.
Keep up the good and G8 works
lara
Hi Mullai,
Idli is not my kind of breakfast. But, started prefering because of the goodness. Wow! imagination of this chutney with Dosa … Awesome…