Being so used to coconut based dishes as we are, it was a bit of a
challenge for me to cook everything without coconut in the initial days here. This
was specially true in case of chutneys. I hadn’t found coconut even in the nearby
Indian store here and I was left with no option but to try out non coconut
chutneys.
This is quite an old recipe, basically my moms, which was one of my
regulars when I was in Korea way back. Paired with akki rotti, it was a hit
then with my friends too. So here again, my akki rotti was paired with this simple
onion chutney, which takes very few ingredients, but is awesome for rotti,
dosas and even for rice mixed with a spoon of oil. One of my favorites!
Eerulli Chutney / Onion Chutney
Preparation
time : 5 min
Cooking
time : 10
min
Serves : 4
Ingredients:
Onions - 2 medium
sized, chopped roughly
Red chillies - 5-6
Cooking oil - 2-3 Tsp
Mustard seeds - 1 tsp
Salt - ½ tsp or
as per taste
Method:
- In
a thick bottomed pan, heat one ysp of oil and roast the red chilies
- When
done, transfer it to a blender/mixie jar and sauté chopped onions in the
same pan till translucent.
- Allow
the onions to cool and when cool, grind it with the red chiles to a thick
paste without adding any water
- Hear
the remaining oil in the same pan and add mustard seeds
- When
they splutter, add the ground paste and sauté till all the water content
evaporates
- Tastes awesome with rottis, dosas and rice
Notes:
- You
may add a small piece of tamarind, but I prefer mine without
- This
chutney stays in fridge for over a week if sautéed well
- Making this in a non stick pan takes very little oil
Very delicious n tempting
ReplyDeletemouthwatering dear..awesome colour..
ReplyDeleteSimply irresistible,delicious chutney and makes me drool..
ReplyDeleteWow..yum chutney.....
ReplyDelete