ONION AND CHANA DAL CHUTNEY
Chutneys are inevitable in Indian cuisine despite the fact that it can be easily prepared and goes very well with almost all dishes and chaat items. It enhances taste to the dishes with their unique & exorbitant flavor. Chutneys can be made with vegetable, fruits,lentils, herb or spices.Though they can be stored in the refrigerator, always better to consume it fresh. Onion chutneys are very well accompanied with all kinds of idli and dosa. It can be prepared using raw onions or fried one and each one has unique taste. This chutney has fried onions, Chana dal, red chili and coconut in it. Chana dal gives a wonderful flavor & taste to this chutney.
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- Onion, cubed- 2 medium size
- Chana dal – 1 1/2 tablespoon
- Red chili – 6 to 7
- Grated coconut – 1 tablespoon (optional)
- Asafetida / hing – 1/4 teaspoon
- Salt to taste
- Any vegetable oil -2 teaspoon
- FOR TEMPERING – mustard seeds, split urad dal and curry leaves.
– Heat a frying pan and add a teaspoon of oil. Fry the Chana dal until it’s golden brown. Keep aside to cool.
-In that same pan, add onions and sauté till it becomes transparent and add chili & hing.
-In a mixer/ blender add the fried dal & chili and grind it coarsely. Then add fried onions, grated fresh coconut and salt and grind it in to a fine paste. If needed small quantity of water can be added to make the grinding easier.
-Tempering/talippu/tadka is most important part of chutney preparation.
Serve this chutney with idli or dosa of any kind. If you want to make it more spicy then add red chillies accordingly. I used to add coconut which enhances the taste and gives body to the chutney. If you don’t want then skip that ingredient which is also tasty.