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.

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

    1. Gather the ingredients. Slice small onion thinly.

    2. In a mixie, powder green chilli, coconut, salt and pottu kadalai (roasted gram dal) first. Add water again grind.

    3. It should be really smooth. Mix more water and set aside. Heat kadai with coconut oil, temper with mustard, urad dal and curry leaves.

    4. Add sliced onion and fry until it is golden.

    5. Pour the ground chutney to kadai as you keep stirring.

    6. Add more water to mixie and add to the chutney. As it starts to boil, switch off the flame. Keep stirring all the time.

    7. 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. 

VENGAYAM THALICHA THENGAI CHUTNEY METHOD:

    1. Gather the ingredients. Slice small onion thinly.

    2. In a mixie, powder green chilli, coconut, salt and pottu kadalai (roasted gram dal) first. Add water again grind.

    3. It should be really smooth. Mix more water and set aside. Heat kadai with coconut oil, temper with mustard, urad dal and curry leaves.

    4. Add sliced onion and fry until it is golden.

    5. 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.

    6. Transfer to serving bowl. Adjust water if needed.

Serve with hot idli / dosai or paniyaram.