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Ingredients:
1. Big onions/vengaayam, chopped - 5
2. Mustard/kadugu - 2 tsp.
3. Black gram daal/uluththam paruppu - 1 tbsp.
4. Red chillies/sigappu milagaai - 10 to 12
5. Curry leaves/karuveppilai
6. Capsicum/kudai milagaai - half (Optional)
7. Dri tam/Tamarind powder/puli podi - 1/2 tsp.
(or a small round of tamarind)
8. Salt to taste
9. Sugar - 1/4 tsp.
10. Oil - coconut or refined oil - 2 tsp. and 3 tbsp.
Method:
Put 2 tsp. of oil in a kadaai. Add mustard first and let it burst. Add the urad Daal and chilli and curry leaves immediately. Fry it a bit till the urad daal becomes golden brown. Then add the chopped onions and fry again until the onion is slightly transparent. Let it not burn. If you add salt, the onions become transparent easily!
Put all these ingredients in a mixer along with dri-tam powder or tamarind. Grind coarsely in a mixer. This is also tasty. But it won't stay fresh for long. If you fry it again, the taste differs and stays longer, esp. in the Chennai heat!
Pour 3 tbsp. of oil in a kadaai. I use coconut oil for roasting the onions, which gives a nice flvour for the chutney. This time, I use gingelly/sesame oil, which is very good for health. Add mustard. Let it burst. Add the ground onion paste and stir until it becomes transparent or glossy...around 5 to 8 mts. Chutney is ready! The raw taste of the onion will not be there in this way.
This chutney is very tasty. You can have it with dosa, chapaathi or anything ...with bread slices too!
P.S.: My mother adds a piece of LG hing. Fry the hing first in the hot oil and then add mustard, when you fry the ingredients for grinding. You can reduce the no. of chillies if you don't want it hot.
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EDITED TO ADD IN THE EVENING: I am a typical Maradhi manni. I should have posted this recipe in my recipe blog, 'Swaadhisht' . Anyways, go through my other recipes in my recipe blog please! I was simultaneously writing a post in Maradhi manni too...got mixed up!
Ingredients:
1. Big onions/vengaayam, chopped - 5
2. Mustard/kadugu - 2 tsp.
3. Black gram daal/uluththam paruppu - 1 tbsp.
4. Red chillies/sigappu milagaai - 10 to 12
5. Curry leaves/karuveppilai
6. Capsicum/kudai milagaai - half (Optional)
7. Dri tam/Tamarind powder/puli podi - 1/2 tsp.
(or a small round of tamarind)
8. Salt to taste
9. Sugar - 1/4 tsp.
10. Oil - coconut or refined oil - 2 tsp. and 3 tbsp.
Method:
Put 2 tsp. of oil in a kadaai. Add mustard first and let it burst. Add the urad Daal and chilli and curry leaves immediately. Fry it a bit till the urad daal becomes golden brown. Then add the chopped onions and fry again until the onion is slightly transparent. Let it not burn. If you add salt, the onions become transparent easily!
 |
| Let the onions get a little bit more transparent...otherwise the chutney will be very watery! |
Pour 3 tbsp. of oil in a kadaai. I use coconut oil for roasting the onions, which gives a nice flvour for the chutney. This time, I use gingelly/sesame oil, which is very good for health. Add mustard. Let it burst. Add the ground onion paste and stir until it becomes transparent or glossy...around 5 to 8 mts. Chutney is ready! The raw taste of the onion will not be there in this way.
This chutney is very tasty. You can have it with dosa, chapaathi or anything ...with bread slices too!
P.S.: My mother adds a piece of LG hing. Fry the hing first in the hot oil and then add mustard, when you fry the ingredients for grinding. You can reduce the no. of chillies if you don't want it hot.
.
EDITED TO ADD IN THE EVENING: I am a typical Maradhi manni. I should have posted this recipe in my recipe blog, 'Swaadhisht' . Anyways, go through my other recipes in my recipe blog please! I was simultaneously writing a post in Maradhi manni too...got mixed up!
