Vengaya Thogayal | Onion Chutney | Vengaya Thovaiyal

Vengayam Thogayal is a tasty Thogayal prepared with onion. Thuvaiyal stays good for two days when refrigerated.

Check out other Chutey/thogayal in TMF,

• Thengai Thogayal 
• Paruppu Thogayal 
• kothamalli Vidhai  Thogayal 
• Beetroot thogayal
• Tomato Onion Chutney
• Chow chow Thogayal
• Sutta Kathirikai Chutney
• Zucchini Thogayal

Thuvaiyal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu poondu Kuzhambu  and Omam Kuzhambu 

Shallots thokku, vengaya  Vatha Kuzhambu, shallots  Poriyal are other tasty onion based dishes. Preparation time : 5 minutes | Cooking time : 10 minutes

Ingredients

Onion – 3, big roughly chopped

Urad dal – 1/3 cup

Red chillies – 4 (Adjust according to your taste)

Tamarind –  small piece or 1/2 tsp tamarind paste

Coconut – 1/4 cup

Coconut oil – 1 tsp

Salt – as needed

To temper:

Coconut oil – 1/4 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/2 tsp

Curry leaves – 1 sprig

Method:
• Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside

• Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli

• Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water

• In a pan add oil and items under “to temper” and let them splutter. Add it to the thogayal

Vengaya Thogayal | Onion Chutney | Vengaya Thovaiyal

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Course: Thogayal

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Onion - 3 big roughly chopped
• Urad dal - 1/3 cup
• Red chillies - 4 Adjust according to your taste
• Tamarind - small piece or 1/2 tsp tamarind paste
• Coconut - 1/4 cup
• Coconut oil - 1 tsp
• Salt - as needed
• To temper:
• Coconut oil - 1/4 tsp
• Mustard seeds - 1/8 tsp
• Urad dal - 1/2 tsp
• Curry leaves - 1 sprig

Instructions

• • Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside
• • Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli
• • Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water
• • In a pan add oil and items under "to temper" and let them splutter. Add it to the thogayal

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Notes

1. Shallots can be added instead of big onion
2. Add more water to make it chutney of your desired consistency

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