Roasted Onion and Urad dhal chutney - preparation time 10 mins
Mom used to make this chutney for fenugreek dosa (Vendaya dosai) it will be bit spicy and goes well with the slightly bitter taste vendaya dosai.
Ingredients:-
Big Onion - 2 (chop) or small onion - 20 nos
Sesame oil - 3 tbsp
Urad dhal - 2 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Red Chili - 4 (or according to your taste)
Preparation method:-
Roast 1.5 tbsp of urad dhal with little oil when it changes colour slightly add the red chili and roast till the urad turns golden brown red chili to dark red colour. Leave this to cool.
In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste. When almost ground add the roasted urad dhal. Grind the chutney coarsely.
For garnishing roast mustard, urad dhal with oil and add to chutney.
Mom used to make this chutney for fenugreek dosa (Vendaya dosai) it will be bit spicy and goes well with the slightly bitter taste vendaya dosai.
Ingredients:-
Big Onion - 2 (chop) or small onion - 20 nos
Sesame oil - 3 tbsp
Urad dhal - 2 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Red Chili - 4 (or according to your taste)
Preparation method:-
Roast 1.5 tbsp of urad dhal with little oil when it changes colour slightly add the red chili and roast till the urad turns golden brown red chili to dark red colour. Leave this to cool.
In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste. When almost ground add the roasted urad dhal. Grind the chutney coarsely.
For garnishing roast mustard, urad dhal with oil and add to chutney.
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