Onion coriander chutney recipe – Vengaya kothamalli chutney with garlic
Onion coriander chutney recipe -Chinna vengaya chutney or chinna vengaya malli chutney recipe with shallots and fresh coriander leaves together with red chillies and tamarind.
This vengaya chutney is one of the favorite chutney at our home. especially for Paniyaram and Idli it pairs awesome.
One special ingredient is coriander leaves. I suggest using “Nattu malli” if you are able to get it as the taste of the chutney triples with it. If not available you can go with Regular one.
For any basic south Indian chutney for Idli/Dosa, there are Three things “uppu, karam, pulipu” – Salt, Spicy and Tangy. These three flavours in correct amount gives the exact taste for the coconut. With the same ingredients given, we can make many variations just by altering the amount of the above said spice.
Some of daily routine chutneys made at my house :
Another version of onion chutney is Onion tamarind chutney where we don’t add garlic and curry leaves
Coimbatore thakkali kuzhambu – My all time favorite. Not only for me but everyone at my house loves it with Idli, Dosa and Paniyaram.
Thakkali Bhaji is one recipe which I make if am not in a mood to cook 🙂 Easy as breeze.
Carrot Oats chutney , Peerkangai chutney , Peanut sesame chutney , Flax seed tomato chutney , Peanut Garlic chutney ,
Onion coriander chutney recipe- Pictorial directions
Get all your ingredients ready!
- Onion (shallots/ Chinna Vengayam) , Red chillies, garlic, curry leaves, coriander leaves, tamarind(not in pic)
- Heat oil in a kadai, Keep the flame in simmer and fry red chillies until its slightly dark red at few areas.
- Put in garlic cloves and fry until its slightly roasted. If you don’t roast it properly chutney may smell “Garlicky”
- Drop in curry leaves and fry until crisp
- add the shallots and fry until it changes color slightly.
- Add coriander leaves and fry till it shrinks
- Put off and add tamarind. Let it cool down completely.
- Add salt and grind it to fine paste
- Seasoning: crackle mustard seeds, urad dal and curry leaves. Add to the chutney.
Serve hot with Idlis and Dosas. My favorite is masala paniyaram and vengaya chutney!
Onion coriander chutney recipe
Onion coriander chutney recipe
Ingredients
- 10-12 small shallots
- 4-5 dry red chillies
- 2-3 cloves garlic
- 1 spring curry leaves
- 1 handful coriander leaves
- a pinch tamarind
- salt to taste
Instructions
- Heat oil in a kadai, Keep the flame in simmer and fry red chillies until its slightly dark red at few areas.
- Put in garlic cloves and fry until its slightly roasted. Drop in curry leaves and fry until crisp
- add the shallots and fry until it changes color slightly.
- Add coriander leaves and fry till it shrinks. Put off and add tamarind. Let it cool down completely.
- Add salt and grind it to fine paste.
- Seasoning: crackle mustard seeds, urad dal and curry leaves. Add to the chutney.
