Thursday, May 29, 2008

Onion chutney - Vengaya chutney


Onions - Vengayam - 2 nos. (Large size)
Pearl onion - Sambhar vengayam - 4 nos.
Red chillies - Kaintha milagai - 5 nos.
Black gram dal - Ulutham Parupu - 1 table spoon
Bengal gram dal - Kadalai Parupu - 1 table spoon
Tamarind - Puli - small lemon size
Salt to taste
Oil for frying


  1. Peel off the skin and cut onion into big pieces. Keep other required ingredients ready.
    Heat oil in kadai/pan and add red chillies, black gram dal, bengal gram dal, tamarind, salt and finally onions. Deep fry them.
  2. Allow the mixture to cool, and grind in a mixie.

Onion chutney is ready to be served. It can be served with idlys, dosa, chappathi, rice balls. It can be served for 2 people. It hardly takes 20 minutes to cook.

Note: Grind the fried onions only after cooling off and add only required amount of water. Always be careful in adding salt, if it is more we can't eat, if there is no salt we can't imagine of serving. So be patient while adding salt.

Optional: Ingredients can be added or removed according to individuals desire.

Food is our common ground, a universal experience.

James Beard

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