IMAGERY:
Best serve with dosas.
Shallots are a type of onion which is used in most of the Indian cuisines. These are widely used in food varieties like Sambar, Chutney, Pickles and as a condiment with porridge. It has a lot of medicinal values and health benefits. Shallots chutney or onion chutney is one of the most common chutney varieties in the South Indian cuisine. It is served as a side dish for idli and dosa. Here comes the recipe of the most commonly prepared chutney of our home. You can do the same recipe with the regular bigger sized onions. Both will have slight difference in taste as the onion varieties are different.
INGREDIENTS:
Shallots - 15 to 20 Nos
Urad dal - 2 tsp
Coconut - 1/4 cup
Tamarind - Peanut size
Red Chili - As per taste
Salt - As required
Oil - 1/2 tsp
Water - As required
For Tempering:
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 arc
PREPARATION:
- Heat a oil in a wok and add the urad dal. Saute until golden brown and add it to the blender. Keep it aside.
- In the same wok, add the onions and red chili. I have roughly chopped the onions in lengthwise so that it will be easy to saute. Saute till the raw smell leaves off.
- Add grated coconut and saute along with the onions.
- Add the saute mixture to the blender. Grind them to a fine paste along with a peanut size tamarind and required salt. Add little water while grinding.
- Once done, temper the chutney with sputtered mustard and urad dal with curry leaves in little oil.
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