Onion Coconut Chutney (Especially for Idli and Dosa)

This Chutney was concocted by my great grandma back in the 1930’s!Its lip smacking and perfect with Idli and Dosa!You can also have it with plain steamed rice or just off the spoon!Yummy!

Preparation Time : 20 – 25 minutes

Makes : 5 – 6 servings

INGREDIENTS

3 onions – sliced

2 tbsp Oil

2 tsp Mustard Seeds(rai)

2 dried red chillies

1 tbsp Channa Dal

1/2 tbsp Urad Dal

2 tbsp Tamarind paste

6 – 7 Curry Leaves

2 tsp salt

1/2 Coconut – grated

2 tsp Asafoetida

2 tbsp powdered jaggery/brown sugar/plain white sugar

4 tbsp water

METHOD

Heat 1 tbsp Oil and add 1 tsp mustard seeds ,1 tsp asafoetida and 1 dried red chilli.When the seeds pop add the Channa and Urad Dals and 3 – 4 curry leaves.When the Dals turn pink add the sliced onions and stir fry on medium heat till onions turn translucent.Take off heat and leave to cool for 10 minutes.

In a chutney blender add the prepared Onions,tamarind paste,powdered jaggery,salt,grated coconut and water.Grind to a smooth chutney.

Heat the remaining 1 tbsp Oil and add 1 tsp mustard seeds and 1 dried red chilli.When the seeds pop add the curry leaves and pour over the chutney.You can also add the chutney to this pan and saute if you want a richer flavour.

Serve with hot Idli or Dosa!