This green chilli chutney made with sambar (pearl) onion and green chillies is an ideal dip for Vendhaya Dosai.
Vendhaya (Fenugreek) Dosai
Difficulty: MediumThis Vendhaya (Fenugreek) Dosai is made with parboiled (idli) rice and raw rice.
Green chilli chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: EasyServings
5
servingsPrep time
5
minutesCooking time
5
minutesThis green chilli chutney made with sambar (pearl) onion and green chillies is an ideal dip for Vendhaya Dosai.
Ingredients
Green chillies (medium size) – 4 to 5
Sambar Onion – 8 to 10
Tamarind – a gooseberry size
Salt – 1 teaspoon or as per taste
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Asafoetida powder – 1/4 teaspoon
Directions
- Grind green chillies, sambar onion, tamarind and salt together to a fine paste.
- Add a teaspoon of oil in a seasoning pan.
- When the oil is hot add mustard and asafoetida.
- Pour the seasoning mix into the chutney.
Hi very tempting…
Do we need to fry the grinded paste or leave it raw?
Can we use normal onion instead of small onion?
No need to fry the paste. Leave it raw. You can also use normal onion.