Chinna vengaya chutney, prepared with with small onions (shallots) and curry leaves, without tomato and coconut. A delicious south Indian chutney side dish for idli, dosa.
I like to try different south Indian chutneys for idli dosa, mainly for idli as we have idli for almost 4 days in a week. Never get bored of idlies these days. Since onion tomato chutney is family favorite, I make it often. But it needs tomato and coconut. Both will not be available some times and I started making this small onion chutney for quite a while now.
I add curry leaves and garlic too for extra flavour. I always use tomato and coconut a lot and small onions will always be in stock as I use it sparingly. It comes handy when tomato and coconut is not in stock, make this simple yummy chutney. If you like you can add a bit of coconut to it. But we love it as such and as we add jaggery, the taste is well balanced. The colour of the chutney mainly depends on the chilli you use, how dark you roast the ingredients, as well as the curry leaves amount.
Kadalai paruppu chutney
I have mentioned the small onion as 12 in number, mine was small as it was the last few and it had two pearls in one 🙂 So I will try to update in cup measurements if I make next time. Until then please refer the pictures as guidance.
Recipe card
Chinna vengaya chutney
Ingredients
- 12 Small onion Mine was very tiny, so used more
- 4 Red chilli
- ¼ cup Curry leaves
- 3 Garlic
- ¼ teaspoon Tamarind
- ½ teaspoon Jaggery
- 2 teaspoon Oil
- Salt
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- Aasafoetida optional – 1 pinch
Instructions
- In a kadai, add red chilli and fry until deep red in colour.
- Add garlic, small onion and fry till it turns golden in colour.
- Add curry leaves, tamarind to it and give it a fry until curry leaves turn fragrant.
- Cool down this and transfer to a mixer. Add salt, jaggery and very little water and grind.
- Temper with the items given under to temper table and mix with the chutney.
Video
Notes
If you want you can add a tomato in this recipe.
Anything like urad dal, chana dal or coconut can be added in this recipe, but the idea is to keep it simple and different from my regular chutneys.
First thing you can temper, transfer to a bowl and then fry the other things too.
Step by step pictures
In a kadai, add red chilli and fry until deep red in colour.
Chinna vengaya chutney Step by step pictures
- In a kadai, add red chilli and fry until deep red in colour.
- Add garlic, small onion and fry till it turns golden in colour.
- Add curry leaves, tamarind to it and give it a fry until curry leaves turn fragrant.
- Cool down this and transfer to a mixer. Add salt, jaggery and very little water and grind.
- Temper with the items given under to temper table and mix with the chutney.
Serve with hot idlis or even goes well with dosa.
Sambavi
If u mean tamarind 1/4 then is it 1/4 teaspoon tamarind paste?
Raks Anand
Yes, as mentioned 1/4 tsp tamarind measured by packing it in a 1/4 tsp. If you can eye ball, please refer video or step by step photos and add. If adding tamarind paste available in shops, you can add 1/2 tsp.