Vengaya Thogayal /Onion Chutney/ kandyachi chutney / andhra style onion chutney /pyaz ki chutney/Vengaya Thogayal / Onion Chutney /Ullipaya Pachchadi /

Another interesting chutney which I served with instant oats idli.

Ingredients:

 

Onions – 1 large

 Urad Dal – 1/2 cup

 Dry Red Chillies – 4-5 no. (adjust according to your taste)

 Oil – 1 Tbsp

 Salt – to taste

 Tamarind paste – 2 tsp/ a small lemon sized ball of tamarind/lemon juice

2 garlic cloves (optional)

1 inch ginger (optional)

 Tempering:
 

Oil – 3 Tbsp

 Mustard seeds – 1 tsp

 Asafoetida – 1/8 tsp

 Curry leaves – 1 sprig

 Dry Red chillies – 1-2 no. (optional)

 

Method:

 1.Heat 1 tsp oil in a pan on low heat and saute the whole dry red chillies and urad dal, until the urad dal is reddish brown in color. Remove and keep aside.take care not to burn dal.

2. In the same pan, add 2 tsp of oil and add roughly chopped onions and some salt. Cook until the onions are tender and light brown in color. Cool for some time.

3 Grind the urad dal and red chillies ,ginger,garlic into a coarse powder. Remove and set aside. Process the onions and tamarind paste in the blender, don’t grind them into a smooth paste, let them have some texture.Add little  water if required .

4. Heat the 3 Tbsp of oil in the same pan you used to saute the onions on medium heat, and add the mustard seeds, let them splutter and then add the asafoetida, dry red chillies and curry leaves for tempering.

5. Add in the onion paste and the urad dal-red chilli powder and mix well to combine. Adjust salt and cook for 8-10 minutes, until the chutney is thick and starts turning brown.

6. Serve with idli /dosa /appe .