Onion coconut chutney recipe, with full video. We all look forward to an interesting chutney recipe to pair with idli dosa. A slight variation to the usual chutney will give a lot of twist in the taste. I have posted onion chutney and Onion thokku recipe in jeyashri’s kitchen. As small onions are in season now, I tried this small onion coconut chutney recipe at home. It paired very well with dosai.
Back during our childhood days, amma makes coconut chutney, kothamalli chutney, garlic chutney, kadalaimaavu chutney, or Sambar, whenever she makes idli dosa at home. We happily eat idli dosai with molagapodi also. After I started interacting with friends after marriage, to be precise, after moving to Singapore, I came to know about varieties of South Indian chutney recipes. I have shared a lot of chutney recipes in Jeyashris kitchen too.
This Onion chutney recipe also goes well with chapati too. Small onion suits well for this chutney. But if you don’t get it in your place or running out of time to peel it, use 2 big onions.
Onion coconut chutney
Ingredients
- 25 Small onion
- 1 tbsp Urad dal
- 9 Red chili
- Tamarind a small piece
- Asafoetida a pinch
- Salt as needed
- 2 tbsp Coconut
- 4 tsp Oil
- ½ tsp Mustard seeds
- Curry leaves few
Instructions
- In a pan add 3 tsp oil and add the urad dal, red chili and tamarind.
- Saute till the dal turns light golden brown.
- Add the peeled small onion to the pan and add salt.
- Saute till it changes color. Cook in a medium flame.
- Switch off the flame and add 2 tbsp of coconut.
- Cool this completely and grind into a fine paste.
- Add water to adjust consistency.
- Temper mustard and curry leaves in 1 tsp oil
- Add it to the chutney and mix well.
- Onion coconut chutney is ready.
- Serve with idli or dosa.
Video
Notes
- In a pan add 3 tsp oil and add the urad dal, red chili, and tamarind.
- Saute till the dal turns light golden brown.
- Add the peeled small onion to the pan and add salt.
- Saute till it changes color. Cook in a medium flame.
- Switch off the flame and add 2 tbsp of coconut.
- Cool this completely and grind into a fine paste.
- Add water to adjust consistency.
- Temper mustard and curry leaves in 1 tsp oil
- Add it to the chutney and mix well.
- Onion coconut chutney is ready.
- Serve with idli or dosa.
- You can add few cloves of garlic to this along with the onion.
- The chutney was medium spicy only, so you can add a few more red chili to increase the spiciness.
- Check out the collection of Side dish for idli dosa recipe from Jeyashri’s kitchen.
I will try..