Onion-coriander chutney (for idly/dosa)

Coriander is a very aromatic and versatile ingredient that pairs up well with pretty much anything. Previously, I have shared my recipes for coriander chutney and onion chutney. Today, I share a combination of both – onion coriander chutney. This is an accompaniment with dosa or idly and also with pongal.

Ingredients:

Coriander leaves – 2 cups (roughly chopped)

Onions – ½ cup (roughly chopped)

Urad dal/minappapu – ¼ cup

Dry red chili – 6 or 7

Tamarind pulp – 2 tbsp

Salt – to taste

Oil – 1 tbsp

For garnish

Mustard seeds – 1 tsp

Curry leaves – 5

Asafoetida/hing – a pinch

Oil – 1 tsp

Procedure:

1. Heat oil in a pan and add the urad dal and dry red chili. Fry till the dal changes color. Transfer to a blender.
2. Into the same pan, add the onions and fry till they turn translucent.
3. Then add the coriander leaves and fry for another minute. Transfer to a blender, add tamarind pulp and let it cool.
4. Add enough salt to the mixture in the blender and blend to a smooth paste. Add water accordingly. Transfer to a bowl.
5. For garnish, heat oil and add the mustard seeds, curry leaves and asafoetida. Fry till the mustard splutters.
6. Add this to the prepared chutney and serve with idly or dosa. Yummy!!

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