Onion Chutney For Idli Dosa | Vengaya Chutney
The Tamil word for onion is vengayam. So this chutney is also called as vengaya chutney.
Onion chutney has amazing flavours – the sweetness of the onions, the smoky flavour of the red chilies, sourness of the tamarind and the earthy flavor of the lentils.
Onion chutney goes well with idli, dosa, adai, rice, upma, bread and even rotis.
The type of red chilies used will decide the colour of the chutney. If you use kashmiri red chilies the chutney will be red in colour. I prefer to use a few spicy guntur chilies and a few byadgi red chilies as I do not want the chutney to be red, but want it to retain the pinkish hue of the onions.
- For Roasting:
- 6 big onions 500 g
- 20 g/ 2 tbsp tamarind
- 2 tbsp cashew nuts / 20 g
- 4 tbsp/ 1/4 cup chana dal 50 g
- 3/4 tsp methi seeds
- 6 red chilies 7 g
- Jaggery 1 tbsp 15 g
- Sesame seed oil 1/2 (6 tbsp / 1/3 cup for roasting
- FOR TEMPERING
- 2 tbsp sesame seed oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili for tempering
- 2 tsp curry leaves
- 1/4 tsp hing
- Chop onions roughly. Heat about 6 tbsp sesame seed oil/ nalla ennai.
- Add chana dal. Stir for half a minute . Keep flame low. Add methi seeds, chopped onions,1 small gooseberry sized tamarind, about 6 red chillies (I used 3 byadgi mirchi and 3 spicy guntur mirchi. ) and cashew nuts(optional). Stir for about 3 minutes until onions slightly change colour. Do not let onions brown. Transfer to a plate to cool. After the mixture cools down, grind to a coarse paste, without adding any water.
- Now heat a,small skillet. Add 2 tbsp sesame seed oil. When the oil is hot add 1 tsp mustard seeds, 1 tsp urad dal, 1 red chili, curry leaves and a little hing(just a pinch of hing) . Add this tempering to the chutney .