Spicy Onion Chutney for Idli and Dosa

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Spicy Onion Chutney for Idli and Dosa

Classic spicy chutney for idli for a good morning breakfast. Sometime we will feel like we have a spicy chutney for our idli. With the spiciness, we will taste the tanginess from the tamarind extract and a classic aroma from the roasted coriander seeds.    
Ingredients

  • Onion - 1medium size (chopped)
  • Dry red chilies - 7nos
  • Whole coriander seeds - 2heaped tbsp
  • Garlic Cloves - 2nos (chopped) 
  • Tamarind extract - gooseberry size
  • Mustard - 1tsp
  • Urad dal - 1tsp
  • Channa dal - 1heaped tbsp
  • Oil as needed
  • Curry leaves - optional
  • Salt for taste  


Instructions

  • Soak the tamarind in hot water and after some time extract it and keep aside.
  • In a pan heat 1 tbsp of oil and roast dry red chilies.
  • After red chilies add the whole coriander and roast it till you get a nice aroma.
  • Put the roasted red chilies and whole coriander, grind into a coarse powder in a mixer grinder and keep it aside.
  • Now in the same pan heat 2 tbsp of oil and add chopped onions, saute till light brown.
  • Now add the tamarind extract and cook for 2 to 3 minutes.
  • When the onion mixer is little cool down add it to the chilies and coriander seeds mixer.
  • Grind it into coarsely paste.
  • Then in a kadhai heat oil and splutter channa dal, mustard seeds, urad dal, chopped garlic gloves and curry leaves.
  • Finally, add the chutney paste to the splutter oil and cook for 2 to 3 minutes till the oil separates.
  • Serve hot with Idli and Dosa.     

   

Cooking Tips
  • Coarse powder the roasted red chilies and coriander seeds. Then even the onion, tamarind extract mixer. So, that we can feel the crunch from the onions and the power when we eat it with Idli or dosa.
  • You can store the chutney in the fridge for 1 week.



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