Hi,
Hope u all doin great. We over slept and woke up to a cloudy morning at 8. May be its not our fault, coz climate still looks like 6.30. :) Well late or not running outta time to prepare chutney for Dosa. Tomato Till chutney, hmmmm he loves it a lot but short on time. Peanut chutney, hmmm just had yesterday. I know, Coconut chutney!! Hmmm no coconut at home!!! Aaaaaaaahhhhhh...... I am doomed. Wait.... I can still prepare Onion Chutney, with very few things in pantry, less time consumption, and real yum... We don't really prepare Onion chutney often at home, in Bangalore, but I took a liking to it when in Hyderabad. Was a perfect compliment with hot Dosas, in those chilled evenings, on our walk to the near by Bandi. Gosh, the one thing U.S. needs most is road side Bandis, with Indian chats and fast foods... Miss em a lot...:)
Ingredients:
> Onion - 1 big
> Urad Dal - 1 tsp
> Cumin Seeds - 1/4 tsp
> Red Chillies - 5-6
> Salt - 1 tsp
> Jaggery - 1/2 tsp
> Tamarind pulp - 1 tsp
> Oil - 2 tsp
Tempering:
> Oil - 1 tsp
> Mustard Seeds - 1 tsp
> Curry Leaves - 5-6 chopped
Note: Don't add any water while grinding preferably. Otherwise, add about a spoon of water to the grinder.Hope u all doin great. We over slept and woke up to a cloudy morning at 8. May be its not our fault, coz climate still looks like 6.30. :) Well late or not running outta time to prepare chutney for Dosa. Tomato Till chutney, hmmmm he loves it a lot but short on time. Peanut chutney, hmmm just had yesterday. I know, Coconut chutney!! Hmmm no coconut at home!!! Aaaaaaaahhhhhh...... I am doomed. Wait.... I can still prepare Onion Chutney, with very few things in pantry, less time consumption, and real yum... We don't really prepare Onion chutney often at home, in Bangalore, but I took a liking to it when in Hyderabad. Was a perfect compliment with hot Dosas, in those chilled evenings, on our walk to the near by Bandi. Gosh, the one thing U.S. needs most is road side Bandis, with Indian chats and fast foods... Miss em a lot...:)
Ingredients:
> Urad Dal - 1 tsp
> Cumin Seeds - 1/4 tsp
> Red Chillies - 5-6
> Salt - 1 tsp
> Jaggery - 1/2 tsp
> Tamarind pulp - 1 tsp
> Oil - 2 tsp
Tempering:
> Oil - 1 tsp
> Mustard Seeds - 1 tsp
> Curry Leaves - 5-6 chopped
- Heat 1 tsp of oil in pan, add Cumin Seeds. After they splutter, add Urad Dal and Dry Red Chillies. Fry till the dal turns brown and transfer to a grinder and grind coarsely.
- Heat 1 tsp of oil in the same pan, add sliced onions and cook till they start turning translucent. Transfer to grinder.
- Add Jaggery, Tamarind pulp, and Salt to Grinder and grind the mixture well.
- Temper the chutney with Mustard Seeds, and Curry leaves and relish.
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