Onion coconut (vengayam thengai) chutney recipe
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Let see how to Cook authentic tamil food Onion coconut (vengayam thengai) chutney recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Shredded coconut (thengai) - 1/2 cup
- Tamarind (puli) - 1 small goose berry size
- Roasted gram (pottu kadalai parupu) - 1 cup
- Onion (vengayam) - 2
- Hot green chili - 5
- Broken Black Gram (Ulunthu) - 1/2 teaspoon (tsp)
- Mustard (kadugu) seed - 1/4 teaspoon (tsp)
- Salt - to taste
PREPARATION:
- Peel the onion skin and cut them into big pieces.
- Grind onion, coconut, roasted gram, tamarind and salt to a think paste (chutney consistency) by adding water as needed.
- 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.
- Mix well and serve.
NOTES:
- Goes well with Idli recipes, Dosai recipes, Adai recipes, Uttapam recipes and Spicy paniyaram recipes
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