Onion Coriander chutney, Side dish for idli, dosa- Kuzhali samaiyalarai

 

Onion chutney is one of a very popular chutney serve with idli/dosa. We can prepare variety of chutneys using onion by adding one more ingredients along with it like tomato, dhal, coriander etc.,

Mostly we prepare the regular onion tomato chutney for idli/dosa. In this we can add coriander leaves which takes the chutney to next level.

In this chutney we can add the coriander leaves as fresh too instead of sautéing before adding. 

In our page Kuzhali samaiyalarai we have variety of chutney recipes , please check the respective links for the recipe.

Radish chutney- click here

Coconut chutney - click here

Ridge gourd chutney- click here

Onion Tomato chutney- click here

Ok now coming to the recipe.   

ONION CORIANDER CHUTNEY

SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME:  5 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:   SOUTH INDIAN

SERVES:  2 PERSONS

 

INGREDIENTS:

2 Medium sized onion

1 medium tomato

4 kashmiri red chillis

6 Garlic pods

1 tablespoon urad dha;

1 tablespoon Channa dhal

salt to taste

1 handful coriander leaves

To temper:

1 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dhal

Few curry leaves

VIDEO RECIPE LINK:

 

PREPARATION:

Chop the onion and tomatoes roughly and keep them ready.

METHOD:

In a kadai add 1 teaspoon oil and add red chilli, urad dhal, channa dhal and sauté till the dhal are roasted and turns golden brown.

keep the flame in medium.

Then add onion , garlic and tomatoes. saute till the tomatoes becomes mushy.

Once the onion and tomatoes add the coriander leaves and sauté for around 30 seconds and switch off the stove.

Finally add salt and let them cool down completely.

Then Grind everything together into coarse paste.

Finally temper the mustard seeds and urad dhal in oil and mix well with the chutney.

Serve with idli/dosa.

NOTES:

• Instead of salting you can add the coriander leaves as raw too while grinding.
• After salting the dhal you can remove from heat and then sauté the onion and tomatoes separately.
• While grinding mix altogether and grind into coarse paste for slightly different taste and flavour.
• If you like you can even add a small piece of ginger too while grinding for additional flavour and taste
• adjust the spiciness by adding/removing the red chilis. I have used Kashmiri chilis, if you are using regular red chilli reduce 1 or 2 for medium spiciness.

 Do try this recipe and please don’t forget to give your feedback in comments.

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