Onion Chutney is prepared in many ways, with minor variations in the combination of the ingredients.My method is documented, at least to help my children.
The ingredients are the same for the Onion Chutney and the Tomato Chutney.In Onion chutney, the Onion is more than the Tomatoes.This Chutney goes well with Idli, Dosai and Uppuma.
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| Onion Chutney |
To serve 2 :
Ingredients:
Onion 2
Tomato 1
Red Chilly 2-4
Channa Dhal / Kadalai Paruppu 1 tbsp.
Garlic ( optional ) 3 pods
Grated coconut 2 tbsp.
Salt, oil,Hing
For Seasoning :
Mustard, Curry leaves, Split Urad Dhal.
Method :
1. Heat oil in a Kadai,add Hing, roast the red Chilly, and the Channa Dhal till they start turning red giving an aroma. Set aside.
2. Heat the same Kadai, saute the sliced Onions, Garlic with little salt till they become golden brown. Add the sliced Tomato and saute till they shrink.Add the coconut, give a quick stir and switch off.Cool.
3. Powder the roasted red Chilly and the Channa Dhal in a dry mixer.Then add all the sauteed ingredients, salt and grind coarsely,adding some water if required.
4. Season with the given ingredients. The common but tasty Onion chutney is ready.Those who are particular to include Tamarind,can soak a small piece in warm water and grind with the other ingredients.
Murungai Keerai Thuvaial ! My eyes opened wide on reading this recipe in a Cookery Supplement attached with a magazine.
Yet, I tried as only the common ingredients are required with the Keerai plucked fresh from our tree. Vow ! The taste is good, somewhat similar to the Coriander Thuvaial, minus the flavour of Coriander Leaves. This goes well with any Tiffin item or Rice Variety.
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| Murungai Keerai Thuvaial |
Ingredients :
Red Chilly 4
Channa Dhal 1 tbsp.
Urad Dhal 1 tbsp.
Chopped Murungai Keerai 2 cup.
Tamarind 1 small piece
Oil 3 tsp, Salt
For Seasoning :
Oil 2 tsp.
Salt, Hing, Mustard
Method :
1. Heat 2 tsp. of oil, sauté the Red Chilly, then the Channa Dhal till it starts turning red. Then add the Urad Dhal and sauté till an aroma comes out. Add the coconut, stir and switch off after 1 minute. Cool. Soak the Tamarind in water.
2. Grind all the ingredients with salt and little water to the desired texture.
3. Season with Mustard and Hing. The tasty and healthy Chutney is ready.
This Vengaya Chutney with little Tamarind is a unique Chutney of the Tirunelveli region. This goes very well with all Dosai Varieties, especially Kurunai Dosai.
Vengaya Chutney is very popular in Coimbatore. But Tamarind is not added.
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| Small Onion Chutney |
Ingredients :
Small onions 1 cup
Red Chillies 4
Tamarind a small piece
For Seasoning :
Salt, Oil, Mustard, Curry Leaves, Hing
Method:
1. Heat 2 tsp. of oil,roast the Chilly and Keep aside.Heat the same Kadai and sauté the onions till they turn golden brown. Soak the Tamarind in warm water.
2. After they cool, grind all the ingredients with little water, not very fine and very coarse.
3. Season with Mustard and Curry Leaves. The tasty Vengaya Chutney is ready.
Vengaya ( Onion ) Vadagam made of small onions, Urad Dhal and red chillies is a dry product to be deep fried in the oil. It is very popular, special and unique of the Tirunelveli region.It seems to be made in Tanjore and some other places also but with slight variations.Some people call it Thazhippu ( seasoning )
Vadagam.
This Chutney, made of Vengaya Vadagam seems to be the " invention" of my law's family.
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| Vadaga Chutney |
Ingredients :
Vengaya Vadagam 6
Tamarind a small piece
Red Chillies 2 or 3
Grated coconut ( optional ) 1 tbsp.
Salt, Hing , Oil
Method :
1. Heat 1 tsp. of oil and sauté the chillies. Keep aside.
2. Heat the same Kadai, add 1 tbsp. of oil and fry the Vadagams till the Mustard
cracks. In the end add Hing and the coconut. Switch off. Let them cool.
3. Grind all the ingredients, not very coarse and not very fine with minimum
water. Seasoning with Mustard and Curry leaves is optional.
Sigappu Thuvaial is very common in the Saiva Vellala Community of Tirunelveli district.It is very tasty with any Dosai, especially Kurunai Dosai.
Sivappu meaning red is called colloquially Sigappu. Sigappu Thuvaial means red chilly Chutney.
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| Sigappu Thuvaial |
Ingredients :
Red Chilly 4 - 6
Grated Coconut 1 cup
Small onions 8 - 10
Garlic pods 4- 6
Salt.
Method :
1. Grind together all the ingredients in the mixer, not very coarse not very fine.
2. Those who like can add and grind together either Curry leaves or Coriander
leaves or both.
The nutritious properties of Nellikkai has been mentioned time and again in my posts.
This can be made fast if Coconut and Nellikkai are available.Nowadays, there is nothing like a particular season for Nellikkai as it is available almost through out the year.
On seeing fresh Nellikkkais, I buy and store them in the fridge.Apart from making Pickles, Chutneys, Pachadis out of it,I slice them and eat them at intervals in 30 mins. in the morning daily or on on alternate days while cooking because of its enormous medicinal properties.Not only they are fresh but genuine unlike the dried Nellikais to be bought and ground in the machine or the Nellikkai Podi sold across the counters.
Even if it is one seed after slicing, I pour little water over the seed in a cup as there is always some fibre sticking to it and drink that water after 10 mins.
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| Nellikkai Thuvaial |
Ingredients :
Nellikkai 2 to 3 (depending on the size)
Grated coconut 1 cup.
Green Chillies 3 to 4
Salt
Method :
1. Slice the fibre of the Nellikkai.
2.Grind with the coconut and chillies with minimum water.The healthy Thuvaial
is ready to be mixed with plain rice and Ghee and taken with Papad or any
fry.This Thuvaial is a perfect side dish for any Variety Rice.
Note :
1. Garnishing with Mustard and Hing is optional.
2. Coriander leaves can be added.
3. The quantity of the ingredients can be altered to our taste.
3. A small piece of Tamarind can be added.
Thengai Thuvaial is a very traditional Thuvaial that goes very well mixed with plain rice , Ghee and taken with Appalam , Chips, any Fry etc.
Thengai Thuvaial is also a perfect side dish for any Variety Rice or tiffin item.
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| Thengai Thuvaial |
Ingredients:
Grated coconut 4 tbsp.
Red Chillies 2 to 3
Urad Dhal 1 tbsp.
Tamarind 1 small piece.
Oil, Salt, Hing
Method :
1. Heat oil in a Kadai, saute the red chillies with the Hing till the Dhal starts
turning red with an aroma.
2. Add the coconut and saute on a low flame for 2 mins.Tamarind can also be
added in the end. If the Tamarind is hard, soak in warm water for 10 mins.
and use.
3. Grind all the ingredients coarsely in a mixer with minimum water.The
traditional and evergreen Thuvaial, prepared frequently in those
days of fasting like Sashti, Kiruthigai, Sangada Chathurthi etc. is ready.
