How to make onion chutney for dosa and idli Prep time – under 15 mins Cook time- under 15 mins Serves -2 Ingredients needed Pearl onions/shallots -1 cup peeled Red chillies – 4 (or as required) Tamarind – small piece or 1/4 tsp tamarind paste Oil – 1 tbsp Salt as required For the seasoning Mustard seeds -1 tsp Urad dal – 2 tsp Top up seasoning Oil – 1 tsp Mustard seeds – 1/2 tsp Curry leaves – few Method
Leave it to cool. Then grind everything together to a smooth paste adding salt and a tbsp of water. Remove from the blender, heat a tsp of oil, add mustard seeds, curry leaves, when mustard splutters, pour the seasoning over the chutney. Note – Though you can use big onions, this chutney tastes great with pearl onions/shallots. Variations – You can add a few curry leaves and a clove of garlic while frying the onions if preferred. I will share with you few tips on How to peel pearl onions easily –
Though I love this chutney very much, my kid’s always want my tomato chutney with garlic or instant tomato chutney or onion tomato chutney for idli and dosa. Check out more side dishes for idli, dosa and pongal If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you! Read More
