Onion Chutney

Heat oil in a pan. Add husked and split Bengal gram (chana dal) and husked and split black gram (urad dal).

Fry, stirring often, until the lentils turn golden. Do not burn them.

Add broken and deseeded dried red chilies and fry till they change color and are fragrant.

Add chopped onions and chopped garlic to the pan.

Sauté onions on low to medium heat. Stir continuously.

Sauté onions till they turn light golden. Then, switch off heat and cool the mixture to room temperature.

Transfer the cooked onion mixture in a blender jar. Add dried tamarind and salt. To know more, swipe up!

Add water and blend the mixture to a smooth paste.

Heat oil in the same pan. Add mustard seeds and let them crackle.

Add asafoetida and curry leaves.

Fry for a few seconds till the curry leaves turn crisp.

Keep the heat to low and add the blended chutney.

Mix the chutney with the tempering.

Add water. To know more, swipe up!

Mix very well and switch off the heat.

Serve onion chutney with South Indian snacks or pakodas. For more recipes, visit vegrecipesofindia.com