Corriander-onion Chutney

A south Indian speciality, urad dal based Coriander-Onion Chutney tempered with mustard seeds and red chillies.

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A rare blend of coriander and onions, this one is sure to leave your guests guessing! be prepared for the compliments as well as a slew of phone calls asking you for the recipe of this relatively lesser-known recipe.

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Soaking Time:  15 Minutes
Preparation Time: 
Cooking Time: 
Makes 1 cup
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  1. Wash and soak the urad dal for 15 minutes. Drain and keep aside.
  2. Heat 2 tsp of oil in a kadhai, add the soaked urad dal and sauté on a medium flame till it turns light brown in colour, while stirring continuously.
  3. Add the onions, asafoetida, tamarind pulp, 2 pieces of red chillies and salt and sauté on a medium flame for a few minutes, while stirring continuously.
  4. When cool, add the sautéed dal mixture, coriander and ¼ cup of water and blend in a mixer to a coarse paste. Keep aside.
  5. For the tempering, heat the remaining 2 tsp of oil in a small kadhai and add the mustard seeds.
  6. When the seeds crackle, add the remaining 2 pieces of red chillies and sauté for a few seconds.
  7. Pour the tempering over the prepared paste and mix well. Use as required.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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