ONION CHUTNEY RECIPE | SOUTH INDIAN ONION CHUTNEY FOR IDLI & DOSA
easy onion chutney recipe | south indian onion chutney for idli & dosa
Provided by HEBBARS KITCHEN
Categories chutney
Time 15m
Number Of Ingredients 15
Steps:
- firstly, add 2 tsp of oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried kashmiri red chilli on low flame.
- also add in 1 finely chopped onion.
- saute the onions till they turn slightly golden in colour.
- cool completely and transfer to the blender.
- add in small piece tamarind, jaggery and salt to taste.
- blend to smooth consistency adding ¼ cup water, or as required.
- now prepare the tempering by heating 2 tsp oil.
- also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
- allow the tempering to splutter.
- finally, pour the tempering over onion chutney and serve along with idli or dosa.
SOUTH INDIAN ONION CHUTNEY RECIPE
South Indian Onion Chutney is a perfect chutney to serve along with your idli and dosa. One may think that this chutney may emanate the typical onion odour, but no, in fact the final chutney does not taste like onion at all, it tasted more like a mix between peanut and cabbage (indeed amusing). Onions are known as ullipaya or ulligadda in Telugu, thus this chutney is referred as 'Ulli Pachadi' in the Telugu language. Serve South Indian Onion Chutney along with Tomato Onion Sambar and Ragi Oatmeal Dosa for your breakfast or dinner. If you like this recipe, you can also try other chutney recipes such as Capsicum Chutney Tomato Garlic Chutney Mysore Chutney
Provided by Aparna Parinam
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
- Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
- In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
- Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.
- Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
- For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
- Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa's.
ONION CHUTNEY RECIPE
This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a pan. Lower the heat and add chana dal and urad dal.
- Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
- Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
- Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
- Then add the chopped onions and chopped garlic.
- Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
- Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
- Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
- Add water and blend to a smooth paste. Set aside.
- Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
- Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
- Fry for a few seconds until the curry leaves become crisp.
- Keep the heat to a low or sim and now add the ground onion chutney.
- Mix the chutney thoroughly with the tempered ingredients.
- Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
- Mix very well and then switch off the heat.
- Serve onion chutney with dosa, idli or uttapam.
- Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
- I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
- Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.
Nutrition Facts : Calories 117 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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