Onion chutney
Here is the recipe of the onion chutney mentioned in the pesarattu post.
Onion chutney recipe
Ingredients:
Onions - 4, medium sized, chopped
Coconut - scrapings of a quarter of a large coconut
Dried red chillies - 8, small, medium hot
Roasted and puffed bengal gram dal - 1 tablespoon
Salt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)
Ghee - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig
Method: Grind the coconut, salt, chillies, and fried bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves. Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosais and pesarattu. Enjoy!
Traditional Indian Home Cooking Recipe: Onion Chutney
Onion chutney recipeIngredients:
Onions - 4, medium sized, chopped
Coconut - scrapings of a quarter of a large coconut
Dried red chillies - 8, small, medium hot
Roasted and puffed bengal gram dal - 1 tablespoon
Salt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)
Ghee - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig
Method: Grind the coconut, salt, chillies, and fried bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves. Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosais and pesarattu. Enjoy!
Traditional Indian Home Cooking Recipe: Onion Chutney
posted to My Dhaba by posted by Swamy VKN at
8:58 PM
12 Comments:
Is the onions mentioned in this recipe pearl(baby) onions or the other one?
This chutney looks really delicious..Its completely new to me.A good one..!!!
Woah.....hungry time.... :-D
Hungry time.....make my mouth water...:-P
Thank you. I've been waiting for the recipe. A couple of quick questions though:
a) Don't we need to fry the onions. They have to be raw?
b) Do the onions have to be red or yellow, or will any onion do? (See i want to be sure to get the orange color)
c) By Roasted and puffed bengal gram dal, do you mean the dal found in this mahanandi's link
http://www.nandyala.org/mahanandi/archives/2005/07/07/pappula-podi-spicy-roasted-chickpea-powder/
d) I'm not able to figure out which ingridient gives the chutney that wonderful orange color.
hi, VKN, just found your food blog -- you've got an awesome list of Indian food blogs here! it will take me a lifetime just to try all the recipes -- yours and theirs! -- for which I'm very, very grateful...
Hi vkn,
I do make this chutney( my M-I-LAW taught me).U r pic looks good.
vineela
i like this chutney. Even we prepare this.
i like this chutney. Even we prepare this.
this chutney is new to me!! Will give a try soon.
Anon - the red onions were used in this.
Kiran - in this one, we have not fried onions; any onions would do; no, what we used here is fried chana dal, whole ones; maybe the same roasted chana dal give it color.
Mythi - unable to figure out, maybe because of the color of chillies.
Thanks everyone!
thankx...for the xcellent recipe!!!!
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