Onion Chutney (Vengaya Thuvaiyal)

Recipe Ingredients

2 tablespoons	30ml	Oil
2 teaspoons	10ml	Brown mustard seed
4 teaspoons	20ml	Black gram dal - picked over, rinsed
2		Red chiles
3		Green chiles
1/2 teaspoon	2.5ml	Asafoetida powder
3		Onions - finely chopped
1		Bunc fresh cilantro (small)
1		Tamarind pulp - marble-sized
		Salt - to taste

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

2 teaspoons brown mustard seed

4 teaspoons black gram dal -- picked over, rinsed

2 red chiles

3 green chiles

1/2 teaspoon asafoetida powder

3 onions -- finely chopped

1 small bunc fresh cilantro

1 piece tamarind pulp -- marble-sized

salt -- to taste

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add mustard seeds, black gram dal, red and green chiles, and asafoetida powder. Saute for 2 to 3 minutes. Set aside.

Heat the remaining oil. Saute chopped onions evenly until light golden in color. Place both onions and seasoning in an electric blender or food processor. Add cilantro, tamarind pulp, and salt to taste. Blend to a fine paste. Serve with hot rice and ghee.

"Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994

Source:
Chandra Padmanabhan

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