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This was taught by Chef Venkatesh Bhat's in his potato vadai youtube episode. My Husband liked it very much. He had an extra dosa and that tells me it's a keeper recipe.
Preparations:
Before starting making the chutney, soak a small piece of tamarind in hot water for 10 minutes and extract thick juice. Keep this aside.
Keep the below items ready
1 small onion cut into slices
1 Tablespoon - Ulutham Paruppu/Urad dhal
6 - 8 red chillies
2 - 3 Tablespoon Thengai Thuruval/Shredded Coconut
1 Tablespoon Kadala Ennai/Peanut Oil
Uppu/Salt
How to Cook:
1) In a Pan, add the oil. When the oil is hot, add the red chillies, urad dhal, and roast slightly.
2) Add the onions and saute until brown.
3) Add the coconut, mix it, and switch off the flame.
4) Add the Tamarind extract and salt.
5) When it cools down, grind it to a chutney.
Few Tips:
1) Saute the onions until nicely brown. It will bring out the sweetness in the onion.
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