EERulli Chutney – Onion Chutney

Eerulli Chutney, Onion Chutney is one of the most flavourful chutneys that I make, using onion as the main ingredient. The smell of the browned onion gives this Eerulli chutney a very distinct smell and flavour. This chutney is usually served with ragi dose (millet dosa) or godi dose (wheat dosa), Avalakki mosaru dose in our house. I like it with Idli as well. Eerulli Chutney is simple to make and super yum too.

*Eerulli = Onion

Ingredients

5 nos – Onions medium
10 stems – Coriander leaves
10 to 12 – Red chillies
1/8 cup – Split chickpea
1 tbsp – Tamarind
1tsp – Turmeric
1tsp – Red chilly powder
Salt to taste
1/2 tbsp – Jaggery

2 Tbsp – Oil

Tempering
1 tbsp – Oil
1 tsp – Mustard seeds
1 tsp – Urad dal
5 to 6 nos – Curry leaves

Method

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.