|Onion & Ginger Chutney|
Chutney is a south Indian dip. Varieties of chutneys are available for each dish. Usually Idly and Dosa is served with an array of chutneys. One of them is the onion chutney, this is made with several variations and combinations. It is frequently prepared in our family and served with our favorite Dosa. Our beloved perimma used to make a wonderful vengaya chutney and Dosa, which we used to love to eat.
|Large Onion Chopped||2 nos|
|Ginger Chopped||2 inch piece|
|Garlic Chopped||4-5 nos|
|Coriander Leaves||1 tbsp|
|Dried Red Chili||3-4 nos|
|Urad Dal||2 tbsp|
|Freshly Grated Coconut**||1/4 cup|
|Curry leaves||4-5 leaves|
|Mustard Seeds||1/2 tsp|
|Urad Dal||1 tsp|
|Curry Leaves||1-2 leaves|
|Dry Red Chili||1 nos|
|Sesame Oil||2 tsp|
1) Heat oil in a pan and add the curry leaves, urad dal, dry red chili, chopped ginger and garlic and sauté for a min. Then add the chopped onion and coriander leaves. Sprinkle salt and sauté until the onions caramelize.
2) Remove from heat and let it cool. Add the grated coconut and tamarind and blend into a fine paste in the blender.
3) Heat the sesame oil in a small pan and add the ingredients for tempering. Once the mustard seeds splutter add it to the chutney and it is ready to be served with dosa/idly/uttappam/rava dosa.
|Onion Tomato Chutney||Chutney with Idly|
* Chutney is made with raw onions without sautéing them.
* Tomatoes can be added to the chutney replacing ginger or along with ginger.
* Chutney can be made without using coconut.
** If you are using the coconut flakes from freezer, dry roast it for a few seconds and soak it in a little warm water for 10 min's for the coconut to soften.