Small onion Chutney with Black urid dal for Idly and Dosa

Small onion chutney prepared with small onions, red chillies, tamarind, asafoetida and black urid dal. Easy and flavourful chutney for idly and dosa.

The best part in this chutney is the roasted black urid dals are added in the final stage of grinding. You can enjoy the crunchy urid dals in the chutney. The urid dals must be roasted well to get the perfect taste. If you are a fan of black urid dal and small onions, you will enjoy this chutney with idly or dosa. With a few everyday ingredients you can prepare this chutney easily within 10 minutes. The hard part in this chutney is peeling the small onions and it takes just 5 to 7 minutes. Now let us see how to prepare this easy chutney with step by step instructions.

Recipe Video

Chutneys for Idly and Dosa

Small onion Chutney with Black urid dal Recipe

Small onion chutney prepared with small onions, red chillies, tamarind, asafoetida and black urid dal. Easy and flavourful chutney for idly and dosa.

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

15 small onions
5 garlic cloves
1.5 tbsp split black urid dal
8 dried red chillies
1/2 tsp asafoetida powder
small piece tamarind
2 tsp gingely oil
salt to taste

Cooking Directions

Peel the onions and garlic cloves. Soak the tamarind with little water.

Heat a tsp of oil in a pan for a minute and add the black urid dal. Roast them well till you get a nice aroma comes out from the urid dal. Transfer them to a plate. In the same pan, roast the red chillies for a second and transfer it to the plate. Heat a tsp of oil and add the onions and garlic cloves.Saute them well till the onions turn golden brown and turn off the heat. If you are using compounded asafoetida roast them separately. Allow them to cool down for 5 minutes.

Take a small chutney jar and add the soaked tamarind, required salt and red chillies. Grind them well. Next, add the onions and garlic cloves and grind them nicely with little water.

Finally, add the roasted black urid dal and the asafoetida powder and just whip it for 2 to 3 times.

Transfer the chutney to the serving bowl. If the chutney appears thick, you can add little water to it.

Small onion Chutney with Black urid dal with step by step photos

Heat a tsp of oil in a pan for a minute and add the black urid dal. Roast them well till you get a nice aroma comes out from the urid dal. Transfer them to a plate.

In the same pan, roast the red chillies for a second and transfer it to the plate.

Heat a tsp of oil and add the onions and garlic cloves.

Saute them well till the onions turn golden brown and turn off the heat. If you are using compounded asafoetida roast them separately. Allow them to cool down for 5 minutes.

Take a small chutney jar and add the soaked tamarind, required salt and red chillies.Grind them well. Next, add the onions and garlic cloves and grind them nicely with little water.

Finally add the roasted black urid dal and the asafoetida powder and just whip it for 2 to 3 times.

Transfer the chutney to the serving bowl. If the chutney appears thick, you can add little water and mix them well.

Click here to view the recipe in Tamil கருப்பு உளுந்து சின்ன வெங்காயம் துவையல் தமிழில்

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