Onion Chutney for Idli/Dosa
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:
Breakfast, dinner
Cuisine:
Indian
Keyword:
chutney
Servings: 4
Ingredients
- 250 grams Shallots
- 2 tsp Oil
- 5 Garlic pods
- 2 tsp Urad dal
- Gooseberry sized Tamarind
- Salt as needed
- 10 Red chilis (or as per spice level)
To temper
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
Instructions
-
Heat 2 tsp of oil in a pan, add 2 tsp of urad dal and cook it on medium-low flame for 2 minutes.
-
Add 250 grams of shallots and 5 garlic pods.
-
Saute till shallots become soft.
-
Add 10 red chilis and cook for a minute.
-
Add the soaked tamarind and turn off the flame and cool it down.
-
Add the needed salt and sauteed mixture in a mixer jar, grind it as a smooth paste. (add little water if needed).
-
In a small pan, heat 2 tsp of oil and add 1/2 tsp of mustard seeds, allow it to splutter and add few curry leaves.
-
Add the seasoning with chutney, serve with hot idli/dosa.
Recipe Notes
- You can adjust the spiciness according to your taste.
- You can add tamarind according to your batter, if it is fermented well, you can use less tamarind.
- You can also add split urad dal and asafoetida for seasoning.
- You can also replace the urad dal with chana dal for chutney.
- You can refrigerate the chutney for up to 3 days.