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Vengaya Thogayal | Onion Chutney | Vengaya Thuvaiyal

Easy 10 minutes thogayal recipe
5 from 2 votes
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Course: Thogayal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • 1/4 cup urad dal
  • 4 red chilli (Adjust according to your taste. I used Byadagi chilli
  • 1 big onion roughly chopped ( Around 300 grams)
  • 5 grams Tamarind or 1/2 teaspoon tamarind paste
  • 1 cup Coconut
  • 1/2 tablespoon + 1/2 teaspoon coconut oil

Instructions

  • Firstly add 1/2 teaspoon of oil to the pan and when oil is hot add urad dal and red chilli
  • Evenly roast till dal turns golden brown. Transfer and cool
  • Add oil to the same pan and heat
  • When oil is hot add onions and saute till onions changes color and the raw smell goes off
  • Add required salt and mix well. Saute for 1 minute and turn off the stove
  • Furthermore, add tamarind and coconut and mix well
  • Transfer to a plate and cool
  • Add red chilli and urad to the mixie grinder and grind them first
  • Add the rest of the ingredients and grind into thogayal. moisture in the onion is enough to grind thogayal if required sprinkle water and grind

onion chutney

  • Add extra water and grind into a smooth chuntey
  • Finally add cooncut oil and temper mustard seeds, urad dal and hing; add it to the chutney

Video

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Notes

  1.  Always saute dal and onion separately. Else dal might turn brown by the time onion gets toasted
  2. Shallots can be added instead of big onion
  3. You can use 1/2 teaspoon tamarind paste
    instead of tamarind
  4. You can temper mustard seeds
    and urad dal in coconut oil and add  to the thogayal
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