ONION CHUTNEY

Hey… It’s a bulb with a fan! It’s edible, trust me, that’s believable. Bulb that’s layered within, broadest at the base, blunts out as it tapers up with gentle bluish green leaves fanning out from it’s tip. Apply the juice of this on your scalp. You will soon see your hair being sowed with glow! Tear it down to pieces. It will tear us down to tears…n Ahoy, they are all of joy! It’s whitish in colour, laced by pink when opened, yet in no more than a blink, can churn out to Bright Red! 

Dish Type:  Side Dish

Time taken:  20 min

Serves:  4 persons

Ingredients

For dry frying:

Roasted gram             1 tbsp

Red chillies                  10 nos.

For sauteing:

Oil                               1 tsp

Onions                         5 nos. (medium size)

Turmeric                     A pinch

Tamarind paste           ¼ tsp

Salt to taste                 1 tsp (approx.)

For grinding:

All of the above

Jaggery                        1 tbsp

Raw grated coconut    1 tbsp (optional)

For seasoning:

Oil                               1 tsp

Mustard seeds                        ½ tsp

Red chillies                  1 no.

Curry leaves                1 sprig

Directions

Peel the skin of onions, cut them into cubes and keep aside.

Heat a medium sized kadai. Dry fry roasted gram and red chillies for 2 to 3 min.

Transfer it to a plate. When it cools, grind it coarsely.

In the same kadai, heat a tsp of oil. Saute onions. While sauteing, add turmeric, salt and tamarind paste. Continue to saute till the onions turn transparent and light brown in colour.

Switch off the burner. Let the onions cool. Add these shallow fried onions, raw coconut and jaggery to the roasted gram powder in the mixie and continue grinding till they blend well to a smooth mix.

For seasoning, heat oil in the same kadai. Add mustard seeds. When they crackle, add broken red chilly and curry leaves. Now add the ground chutney and saute for a while till the raw smell of onions disappear. Transfer them to a bowl.

Onion chutney is now ready. 

No tomatoes, no coconut….wow thank these onions. This spicy red faced chutney loves to give company to idlis, dosas, chapathis and is a good friend of hot rice too!

Tete - a – Tete:

Roasted peanuts may also be used instead of or in addition to roasted gram. If using both, then keep the quantity 50:50

Recipe contributed by octogenarian Sri. Ramesh, my multi talented father in law, first male member to foray into Mangala’s Potluck! Expert cooking is just one of his many talents!

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

3 boys of different generations from my home are in for a swim!

Few of many other recipes in this blog include:
Greens Chutney / Pulgura
Doddapatre Thambuli (Spicy Yogurt with Coleus)
Curry Leaves Chutney Powder
Gulipaavate (Dessert Recipe)
Black Grapes Gojju (kind of sauce)
Ragi Malt Powder