Tuesday, August 13, 2013

Coconut and Fried Onion Chutney

A Variations to the coconut chutney
This is just one of the chutneys we make at home to go with either dosa or idli. The bland idli tastes best when paired off with something hot and spicy. We usually make a batch of the ulli chammanthi or onion chutney (recipe given here) and store it in the refrigerator. This chutney here is a variation to the ulli chammanthi and the usually coconut chutney. This is a coconut chutney with a little twist.
Coconut - 1 cup
Onion - 1/4th
Dried red chillies - 2 to 3
Curry leaves - 3-4
Salt to taste
Oil - 1tsp
for seasoning
Mustard seeds - 1/2tsp
Curry leaves - 5-6
Oil - 1 tsp
Chop the onions. Heat the oil in a pan and fry the onions in it till light brown. When done, add the dried red chillies give it a stir and take it off the gas. Grind the grated coconut, the fried onion, dried red chillies curry leaves and salt with little water to a fine paste. Add water to get a thickish consistency. Pour it  out into a bowl, check for salt and add if necessary.
Heat a pan for the tadka, add the oil and when hot add the mustard seeds. When it splutters, add the curry leaves and take it off the gas and pour it over the chutney.
If Sambhar onions or cheriya ulli is added to this recipe, the chutney's taste is elevated to a completely different lever. I did not have the cheriya ulli so used savaalla ulli or the usual onions in this recipe.


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