Onion garlic (vengayam vellai poondu) chutney recipe

INGREDIENTS:

1. Shallots (chinna vengayam) - 1 cup
2. Garlic (vellai poondu) - 10 cloves
3. Hot dry chili - 8
4. shredded coconut - 2 tablespoon (tbsp)
5. Tamarind (Puli) - small nellikai (goose berry) size
6. Asafoetida (Perungayam) - a pinch
7. Mustard seed (Kadugu) – 1 teaspoon (tsp)
8. Curry leaves (Kariveppilai) – 4 (optional)
9. Oil - 2 tablespoon (tbsp)
10. Salt - to taste

PREPARATION:

1. Soak tamarind with 1/4 cup of water until it becomes soft (15 min)
2. Heat a table spoon of oil and fry the hot dry chili for 2 -3 min and set aside.
3. In the same pan with the left over oil fry the onion and garlic until garlic changes golden brown and set aside.
4. Now grind the fried onion, garlic, hot dry chili, coconut, salt, soaked tamarind to a thick paste (chutney consistency) add water if needed.
5. Heat oil in a pan and add mustard seed when it start to splatter add the curry leaves. Cook for 1 min. Add this to the ground paste mix well and serve.

NOTES:

1. Goes well with Idli recipes and Dosai recipes