Ingredients
- 1/4 cup urad dal
- 4 red chilies (Adjust according to your taste. I used Byadagi chilli
- 1 big onion roughly chopped ( Around 300 grams)
- 5 grams Tamarind or 1/2 tsp tamarind paste
- 1 cup Coconut
- 1/2 tbsp + 1/2 tsp coconut oil
Instructions
- First, add 1/2 tsp of oil to the pan, and when the 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 sauté till onions change 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
- Furthermore, 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 chutney
- Finally, add coconut oil and temper mustard seeds, urad dal, and hing; add it to the chutney
Video
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Notes
- Always saute dal and onion separately. Else dal might turn brown by the time onion gets toasted
- Shallots can be added instead of big onion
- You can use 1/2 tsp tamarind paste
instead of tamarind - You can temper mustard seeds
and urad dal in coconut oil and add to the thogayal
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