ONION CHUTNEY RECIPE / EERULLI CHUTNEY / VENGAYA CHUTNEY
Ingredients
- 1 cup Pearl onions/shallots
- 2 tbsp Black Gram /split Urad Dal
- 2 tbsp Bengal Gram /split Chana Dal
- 4-6 nos Dry Red chillies, based on your pref
- a big pinch Asafoetida/ hing
- few Curry Leaves
- small amla size Tamarind, soaked in water
- small amla size Jaggery, optional
- Salt to taste
To Temper ( Optional )
- 1-2 tsp Coconut Oil
- 1/2 tsp Mustard seeds
- few few Curry Leaves
Instructions
- Peel and clean pearl onions. If you want can use as such or just slice a bit .
- Heat oil in a kadai. When the oil is hot, add urad dal, chana dal, hing ,curry leaves and red chillies .Fry on a medium heat, till dal turns golden. Take out on a plate to cool
- Add onion to the kadai. Add salt and saute till raw smell from onions vanishes and they are cooked well.
- Switch off . Allow to cool .
- Transfer the fried ingredients along with salt , tamarind and little jaggery to a mixer jar .. grind to a smooth paste adding little water .
- Transfer the onion chutney to a serving bowl .Prepare a tempering using the ingredients mentioned above . Pour it over the chutney .
- Enjoy Onion chutney / Shallots Chutney with dosa , idli , rice etc
Notes
- If you don't like hing , you can skip .
- I use coconut oil for this .If you want can use that or any oil of your choice .