Onion coconut (vengayam thengai) chutney recipe

Let see how to cook authentic Tamil recipe Onion coconut (vengayam thengai) chutney recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianChutney (entree)
Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 12 votes

Ratings: Rate this recipe!
on on on off off 12 - Good!

INGREDIENTS:

  1. Shredded coconut (thengai) - 1/2 cup
  2. Tamarind (puli) - 1 small goose berry size
  3. Roasted gram (pottu kadalai parupu) - 1 cup
  4. Onion (vengayam) - 2
  5. Hot green chili - 5
  6. Broken Black Gram (Ulunthu) - 1/2 teaspoon (tsp)
  7. Mustard (kadugu) seed - 1/4 teaspoon (tsp)
  8. Salt - to taste

PREPARATION:

  1. Peel the onion skin and cut them into big pieces.
  2. Grind onion, coconut, roasted gram, tamarind and salt to a think paste (chutney consistency) by adding water as needed.
  3. In a pan heat oil, add mustard seed when mustard seed stop to splatter add urad dal and cook until they turn golden brown. Add this to the ground paste.
  4. Mix well and serve.

NOTES:

  1. Goes well with Idli recipes, Dosai recipes, Adai recipes, Uttapam recipes and Spicy paniyaram recipes



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