Tangy & Spicy South Indian Onion ChutneyVeg

1

Heat oil in a pan or kadai. Add the chana dal and urad dal, sautéing them until they turn a nice golden color.

2

Add the roughly chopped onions to the pan and sauté for a few minutes.

3

Add the ginger and garlic, continuing to cook until the onions are soft and golden. Be careful not to brown the onions too much.

4

Add the red chillies, tamarind pieces, and rock salt. Mix well and cook for a short while longer.

5

Once done, remove the mixture from the heat, transfer to a plate, and let it cool completely.

6

Transfer the cooled mixture to a mixer jar. Add the jaggery.

7

Grind the ingredients first without water to create a coarse mixture, then gradually add a little water at a time until you reach a smooth, fine paste consistency. Check for seasoning.

8

In a separate small tempering pan, heat a little oil.

9

Add the urad dal, mustard seeds, and cumin seeds.

10

Once the mustard seeds begin to splatter, add the red chillies.

11

Turn off the heat and stir in the hing (asafoetida) and fresh curry leaves.

12

Pour the prepared tempering over the onion chutney and mix well. Serve alongside hot idlis or dosas.