EERulli Chutney - Onion Chutney
- 5 nos - Onions medium
- 10 stems - Coriander leaves
- 10 to 12 - Red chillies
- ⅛ cup - Split chickpea
- 1 tbsp - Tamarind
- 1tsp - Turmeric
- 1tsp - Red chilly powder
- Salt to taste
- ½ tbsp - Jaggery
- 2 Tbsp - Oil
- For Tempering
- 1 tbsp - Oil
- 1 tsp - Mustard seeds
- 1 tsp - Urad dal
- 5 to 6 nos - Curry leaves
- To make the onion chutney, place a pan with 2Tbsps of oil in it.
- Add peeled and chopped onions into it fry it till it starts burning at the edges and is completely brown.
- Let the onions cool.
- Grind the onions and all the ingredients in a mixie till smooth.
- For tempering heat the oil in a small pan heat the oil.
- To this add mustard seeds , urad dal and curry leaves.
- Once the curry leaves crisp up and urad dal is nice and brown pour in the chutney into it.
- Saute it till the colour of the chutney brightens and the oil seperates.
- Cover the pan with a lid as the chutney splatters a lot while boiling.
- Serve it with roti, rice, dosa or idli.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/eerulli-chutney-onion-chutney/
3.5.3251