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.