Vengayam thalicha thengai chutney means coconut chutney tempered with small onions. The flavour is so different that it deserves a separate post. If you have not tried yet, must try this one.
I have posted this one earlier, but thought this post will reach more as separate chutney instead of my chutney idli post. So when I made this morning, shot to share. Many of you might known this, but for those who haven't, so not under estimate the flavour and taste of this chutney. I have made this kothi chutney (boiled chutney) which means just pour the ground chutney to give a boil. But you can add small onion tadka to regular coconut chutney you make and try too. It will amaze you how different it is.
I love this chutney's flavour as we give a boil with the tadka, the tempered item's flavour gets more incorporated. And this gives more volume as you can add lots of water and when boiled, it thickens. So, perfect for larger crowd too. We love this chutney with hot soft idli. But goes well easily with dosa, upma, paniayrams as well. Do try and let me know how you liked it.
Just make sure to add lots of water so that the chutney is in pouring consistency after you give it a boil. Otherwise it becomes so thick and it wont taste or look good. So add enough water while pouring into the kadai as it thickens so fast. As soon as you pour, keep stir and switch off to avoid lumps.
Recipe card
Vengayam thalicha thengai chutney
Ingredients
- 6 Small onions
- ½ cup coconut
- 3 tablespoon roasted gram dal pottukadalai/ dariya dal
- 4 Green chillies
- Salt
To temper
- 1 tablespoon coconut oil
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 1 sprig curry leaves
Instructions
- Gather the ingredients. Slice small onion thinly.
- In a mixie, powder green chilli, coconut, salt and pottu kadalai (roasted gram dal) first. Add water again grind.
- It should be really smooth. Mix more water and set aside. Heat kadai with coconut oil, temper with mustard, urad dal and curry leaves.
- Add sliced onion and fry until it is golden.
- Pour the ground chutney to kadai as you keep stirring.
- Add more water to mixie and add to the chutney. As it starts to boil, switch off the flame. Keep stirring all the time.
- Transfer to serving bowl. Adjust water if needed.
Video
Notes
- If you do not add enough water, the chutney will thicken. So add lots of water.
- Keep water ready at step 4 to adjust consistency of chutney.
- Always stir to avoid lump formation.
Vengayam thalicha thengai chutney method:
- Gather the ingredients. Slice small onion thinly.
- In a mixie, powder green chilli, coconut, salt and pottu kadalai (roasted gram dal) first. Add water again grind.
- It should be really smooth. Mix more water and set aside. Heat kadai with coconut oil, temper with mustard, urad dal and curry leaves.
- Add sliced onion and fry until it is golden.
- Pour the ground chutney to kadai as you keep stirring. Add more water to mixie and add to the chutney. As it starts to boil, switch off the flame. Keep stirring all the time.
- Transfer to serving bowl. Adjust water if needed.
Serve with hot idli / dosai or paniyaram.
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