Irulli ( onion) chutney

 

Ingredients 

Irulli ( onion//pyaz)—2  to 3 medium sized

Dry red chillies (ona menasina kayi//lal mirch)—3 to 4

Curry leaves (karibevu//kadipatta)—few

Tamarind (hunase hannu//imli)—small marble (goli gotra) sized 

Jaggery powder (Bella//gud)—1 teaspoon 

Salt—to taste

Water—to grind chutney 

Oil—1 tablespoon 

Note;; use pearl onions ( shallots//sambar irulli) for this chutney,if available 

If you are using that you need 15 nearly 

Method 

Peel irulli and chop them into cubes .

Heat oil in a pan,add chopped onion,red chillies,curry leaves and sauté on medium flame for 4 to 5 minutes,until onions turns translucent.

Then add tamarind and sauté for a minute.

Switch off the stove.

Let it cool completely.

Add salt,and jaggery powder.

Transfer to a mixer grinder jar,add water and grind to a smooth paste.

Remove the mixture to a bowl.

Prepare for oggarane (seasoning)

Heat one teaspoon of ghee,in a laddle,add half teaspoon of sasive (mustard seeds//rai),fenugreek seeds (menthya kaalu//methi dana),hing (asafoetida//ingu) each.

When it crackles pour over chutney and mix well.

Serve tasty chutney with dosa,idli,rice,rotti.