Vengayam thalicha thengai chutney
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.
Servings: 3
Ingredients
- 6 Small onions
- 1/2 cup coconut
- 3 tbsp roasted gram dal pottukadalai/ dariya dal
- 4 Green chillies
- Salt
To temper
- 1 tbsp coconut oil
- 1/2 tsp mustard
- 1 tsp 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.
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.