Friday, November 30, 2007

Onion Chutney with Ondelaga leaves

Onion Chutney is a side dish. This is an easy dish you can prepare within 10 minutes. Onion chutney can be served as one of the side dish during the lunch also. It goes well with dosa, idli, roti or rotti plain rice and even with any type of masala rice.

Things needed:

To Grind : 
Onion: 1
Fresh Coconut grated: 1 Cup
Red chillies:2 to 3
Ondelaga leaves : 1 Handful
Asfatodia: a pinch
Tamarind pulp: 1 tea spoon
Salt: to taste
To Season : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6


1. Wash and cut onions into big pieces. Wash Ondelaga leaves and keep it aside.
2. Grate coconut and grind with, onedelaga leaves, red chilly (byadagi), ingh, tamarind and onions.

3. Use only required water while grinding. (Grind it nicely)
4. Remove from the mixi jar and add salt.
5. Add water if required water and mix it well.
6. Keep a pan on the fire and add oil. Heat and put mustard seeds. Let it splutter.
7. Add ing and curry leaves. Add this mixture to the ready chutney
8. Mix it well and serve with the main dish you have prepared.

Note : 

Soak a little tamarind in water for 5 minutes and squeeze out the tamarind to get its pulp.
You can add a very little (half of 1/4 tea spoon) raw mustard seeds to the mixture. It gives very good aroma to chutney. Add required water to grind chutney. (If it turns watery it does not taste good).
You can add required water later on.
 Time : 10 minutes
Serves : 3 to 4 

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