Week 22 of 52 Weeks of Food

I grew up in the south of India, and every now and then my tastebuds demand a trip back home. I’m a big fan of dosas, with their crisp outsides and soft, fluffy insides. But what makes dosas special are the variety of chutneys they are served with. This is an homage to one of them. This onion chutney is sweet, salty, tart and has just enough heat to keep you on your toes. Yummers.

 

Ingredients

Onion: 1 large, sliced

Red chilli: 1 large

Mustard seeds: 1 tsp

Tamarind: 1/2 inch piece

Ginger: 1/4 inch piece

Oil: 1 tbsp

Asafoetida: A pinch

Salt: To taste

 

Preparation:

Sauté the onions in half the oil, till just before translucent. We just want the raw taste sautéed out of them.

Put the sautéed onions, ginger, red chilli, tamarind into a mixer and grind to a coarse paste.

Season with salt.

In a small pan, heat the rest of the oil.

Add the mustard seeds. When they sputter, add the pinch of asafoetida.

Take the tempering (mustard and asafoetida) off the flame immediately and pour it on to the onion paste.

Mix well and serve with idli or dosa. (We had dosas 🙂 )

Week 22 of 52 Weeks of Food

I grew up in the south of India, and every now and then my tastebuds demand a trip back home. I’m a big fan of dosas, with their crisp outsides and soft, fluffy insides. But what makes dosas special are the variety of chutneys they are served with. This is an homage to one of them. This onion chutney is sweet, salty, tart and has just enough heat to keep you on your toes. Yummers.

 

Ingredients

Onion: 1 large, sliced

Red chilli: 1 large

Mustard seeds: 1 tsp

Tamarind: 1/2 inch piece

Ginger: 1/4 inch piece

Oil: 1 tbsp

Asafoetida: A pinch

Salt: To taste

 

Preparation:

Sauté the onions in half the oil, till just before translucent. We just want the raw taste sautéed out of them.

Put the sautéed onions, ginger, red chilli, tamarind into a mixer and grind to a coarse paste.

Season with salt.

In a small pan, heat the rest of the oil.

Add the mustard seeds. When they sputter, add the pinch of asafoetida.

Take the tempering (mustard and asafoetida) off the flame immediately and pour it on to the onion paste.

Mix well and serve with idli or dosa. (We had dosas 🙂 )

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