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Vengaya Vadagam Chutney

I love the vengaya vadagam flavour. I do sambar / Puli kuambu / Puli kadasal (vegetable paste) with that. It taste great!. My friend brought chutney for her lunch and it tasted great. I wanted to try it. It came out pretty good. It is slight variation to the normal Onion chutney I make

Ingredients:
Onion – 5 medium sized sliced lengthwise
Seasoned Vengaya (black one used for seasoning the rice) Vadagam – 1 tablespoon
Dried Red Chillies – 7-9 (adjust to your spice level)
Tamarind – 1 teaspoon (half marble size)
Gingelly / Cooking Oil – 2 teaspoon
Mustard seed – 1/4 teaspoon
Urad dhal – 1 teaspoon

Curry leaves – 10

Salt – to taste



Method:

Heat 1 teaspoon of oil. When it is hot add the vengaya vadagam. Fry for 1 mins. Add red chillies and onion and fry till onion is soft. Add Tamarind paste and fry for 2 more mins. Switch it off. Let it cool down. 

Transfer to mixie and grind it to a paste with salt.

Heat the kada. Add rest of the oil. Add Mustard seeds and let it pop. Add Curry leaves, urad dhal and fry till dhal is brown in color
Add to the chutney and mix well. 

This goes well with Dosa, Idli and uttappam


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26 Replies to “Vengaya Vadagam Chutney”

  2. Unknown
    Reply

    I made this last night Veena only thing I used garlic in it and I think your version sounds great too 🙂 love the mini idlies in the background… yummm

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