Onion Chutney/ Vengaya Thogayal

A few weeks ago, there was a need to make a quick chutney to go with ragi dosa made with left over dosa batter. Generally, I would have opted to make tomato or coconut chutney. Instead, I chose to make the chutney using onions which is one of my favorites. It went so perfect with the crunchy dosai for dinner that night and with hot rice the next day. Since the consistency was thick it served as chutney and thogayal. Next time when you are in a mood to try out a different chutney try this one.

Gadgets:

Cutting Board
Wok
Knife
Spatula
Blender
Measuring Spoons and Cups

Ingredients:

Onions chopped - 2 cups
Mustard Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Channa Dhal - 1/4 cup
Udad dhal - 1/4 cup
Salt
Dry Red Chillies - 2
Green Chillies - 1
Cilantro - 1/2 cup chopped
Oil - 2 tsp
Tamarind Paste - marble size

Preparation:

1. Heat the wok with some oil. Add asafoetida, mustard seeds and allow the seeds to pop.

2. Add the udad and channa dhal, dry and fresh chillies and roast until the dhal turn golden brown.

3. Add the onions and salt and cook until it turns transparent and is well cooked. Add tamarind and cilantro and blend to a thick chutney. Serve it with dosa, idli or on rice and veggies.