Onion Coriander chutney or Vengaya Kothamalli chutney is a delectable side dish for any South Indian breakfast item like idlis or dosas. Onion Coriander chutney is a favorite chutney in my family, which is easy to make and finger licking too.
As I mentioned in my earlier posts of Kothamalli Thogayal, Green Chutney, Coriander Chutney, I use this fresh herb extensively in my cooking. Today’s recipe is yet another chutney variety that is often made at home with coriander and onion without the addition of coconut. The permutation of onion and coriander makes this chutney delicious. Onion Coriander Chutney goes well with breakfast items like Idli, Dosa, Upma or Uthappam and also makes a yummy accompaniment to Parathas/Chapathis or Curd Rice.
Onion – 1 big or 2 medium sized
Coriander – ½ of a small bunch
Green chillies – 2 or 3
Tamarind – 1” piece
Salt to taste
Oil – 2 tsps
Oil – 1 tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Jeera – a pinch(optional)
Prep time – 5 mins
Cooking time – 10 mins
Total time – 15 mins
Serves – 4
- Roughly slice the onions and chop the coriander discarding the roots and very thick stems.
- Heat oil in a pan/kadai; add the tamarind and sauté for ½ a minute in low-medium flame.
- Add the sliced onions followed by green chillies. Saute the onions until translucent. Add a pinch of salt to aid faster cooking.
- Switch off the flame and add coriander leaves to the pan/kadai and toss it.
- Let the roasted ingredients cool. Once cooled, take everything in a mixer jar and blend to a smooth paste adding salt as needed. If required, add very little water. Else the moisture in onion-coriander is enough to aid grinding.
- Transfer the chutney to a serving bowl.
- Heat oil in a tadka pan. Add mustard seeds, let it crackle. Add urad dal and cumin seeds and let the dal turn golden brown. Pour this immediately over the chutney. Mix well and serve.
Serve this delicious and finger licking chutney with idli, set dosa, pongal, upma, medu vada or uthappam or paratha. My kid also enjoyed it as a spread for bread.