Ulli Chammanthi / Onion Chutney

Ingredients:

• Onion - 1 big

• Red Chilly Powder - 1 tsp

• Kashmiri Red Chilly Powder - 1 tsp

• Chana Dal - 1 tsp

• Urad Dal - 1 tsp

• Coriander Seeds - 1 tsp

• Fenugreek Seeds / Powder - 1/2 tsp

• Tamarind - 1 lemon sized

• Garlic - 2 cloves

• Crushed Red Chilli - 1 tbsp

• Mustard Seeds - 1 tsp

• Hing /Asafoetida - 1/4 tsp

• Curry Leaves - a few

• Coconut Oil - 1 tbsp + 1 tbsp

• Salt to taste

• Water - 2 tbsp (Optional)

Method:

• Roughly chop onion and garlic. Keep aside.

• Heat 1 tbsp of oil in a kadai and add chana dal, urad dal, coriander seeds, fenugreek and saute well.
  

• Further add roughly chopped onions and garlic followed by a tsp of salt and saute till onions become translucent.

• Add red chilli powder and kashmiri red chilli powder and cook till raw smell fades.

• Further add tamarind, crushed curry leaves and cook for another couple of minutes.

• Allow it to cool down.

• Grind to a smooth paste without adding water.

• Heat oil in a pan. Add mustard seeds, curry leaves and hing. 

• When mustard splutter, add crushed red chilli. Cook for 30seconds and add ground onion chutney.

• Cook for 5-10mins and switch off the stove. Serve hot.