This chutney can be consumed with dosa, idli, parathas, upma, and white rice.
Ingredients:
- 1 medium onion-sliced
- 5-6 Garlic cloves
- 3-4 dried red chili pieces
- Fistful curry leaves
- Tamarind- gooseberry size
- ½ tsp Turmeric powder
- Salt as needed
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 3 tbsp oil
- Jaggery or sugar
- ¼ tsp hing
Method:
- Soak dried red chilies in hot water for 20 minutes
- Take a pan, add oil to it
- Once the oil is hot, add urad dal, chana dal, cumin seeds, fenugreek seeds and roast them
- Once they change color to slightly golden, add sliced onions and garlic
- Add salt and mix well
- Onion will start becoming pinkish
- Add tamarind and soaked red chilies
- Let all the mixture cook well
- Let it cool down
- Grind it to make a smooth paste
- Take a pan, add oil, and heat it
- Add mustard seeds and let them crackle
- Add hing, curry leaves, and the paste
- Then add turmeric powder, salt, and jaggery/sugar
- Mix well and cook till the mixture gets thickened and darker
- After it cools down, transfer it to a glass jar.
Back to Savi’s Kitchen!