Onion Chutney (Vengaya chutney)-Resturant Style

Onion plays a vital role in Indian cooking.In north Indian cuisine most of the gravies contain onion puree in them and I south India we have our very own Vengaya vatha kuzhambu,sambar,and it is also used in most of the chutneys,stir fries etc.But In some famous restaurants along with idly/dosa a very very fiery and spicy onion chutney will be served.It is made with very few ingredients and the slight sweetness of onion beautifully complements the hotness of chillies.Here is an easy recipe for resturant style onion chutney.Perfect to kick start your day along with idly/dosa.Onion chutney (Vengaya chutney)

Star ingredients:Onions
Time:15 minutes
Serves 3
Ingredients:
2 large onions cubed
2 tablespoons bengal gram(Kadalai paruppu)
4 dried red chillies
1 very small ball sized tamrind
Salt
Sesame oil
For tempering:
1 teaspoon sesame oil
10 curry leaves
1/2 teaspoon mustard
1/4 teaspoon asafoetida
Method:
1.Heat about 1 teaspoon sesame oil in a kadai and saute dried red chillies.Next add the bengal gram and fry till golden
2.Add the cubed onions and fry till translucent.
3.Grind along with salt and tamrind.
4.In the same kadai add one more teaspoon sesame oil and do the tempering.Add the ground chutney and mix well for 1-2 minutes.
5.Serve along with idly/dosai
Notes:
1.This chutney can also be used as a bread spread,spread it evenly on a slice of bread and toast it.
2.You can mix in some rice to make instant masala rice for lunch box
3.You can add a small tomato to get a deep color,in that case avoid tamrind
4.This keeps well when refrigerated for 2-3 days.