I am a chutney lover and try different kind of chutney every time, When it comes dosai or idly generally in week end nights i would like to serve it with different chutneys like 2 chutneys along with podi and sambhar. We enjoy the dinner to the core. So when i prepare a elaborated version of tiffin sambhar and other chutneys i keep this one too as it take very less time and yet having the aroma.
Onion – 3 medium size
Red chilly – 4 (adjust family spice requirement)
Tamarind – a pinch
Salt -as required
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – few to temper
Finely chop the onion and split the red chillies, Heat the kadai and add the 1 tbsp of oil, once heat add the onion , red chilly and tamarind, saute till it cook then off the flame and allow it to cool completely .
Then grind it nicely by adding the required amt of salt. Then transfer the mixture in to a bowl and temper the chutney by adding the tbsp of oil in the kadai once heat add the mustard seeds once cracked add the urad dal and saute till it turns red finally add the curry leaves and off the flame, serve it with Hot idly or dosai.
Infact i take it with sandwich and curd rice. too
Do try with shallots, (small onion) it would be awesome
Add the red chilly depends on the need , But its good to taste this chutney as spicy one.
Do not saute till it gets brown the color of chutney may change