Vengaya Puli Chutney/Onion and Tamarind Chutney

Vengaya Puli Chutney/Onion & Tamarind Chutney

 

Ingredients:

Big Onion - 6

Tamarind juice - 1 to 2 tbsp. (according to sourness)

Red Chilli Powder - 3 tsp (I use less spicy variety - Baba's Chilly powder)

Crushed dried chilli - 1/2 tsp.

Tempering:

Mustard Seeds / kadugu - 1/4 tsp.

Fennel Seeds/Sombu - 1/4 tsp.

Curry leaves - few

Oil - 1 tbsp.

 

Method:

Chop onions finely. Heat oil; add mustard, followed by fennel and curry leaves.

Cook the chopped onion until golden color. It will take some time, then add chilli powder and tamarind juice. Add required salt and water, let it simmer in low heat for 5 to 7 minutes, until onions are soft.

Now the Chutney is ready to be served with Idli or Dosai.