We came across this recipe in one of the Tarla Dalal cookbooks on South India cuisine. I do not recollect the title but what struck me was a bold assertion by the author that this recipe is so unique and delicious that your guests would ask for the recipe when you serve them this chutney.
Since then I have made this chutney innumerable times and must admit I had quite a few number of my guests indeed asking me for the recipe. Chutneys have always been a dish of fascination for me, so much so that many a times I visit a restaurant over and over again for the variety of chutneys they serve.
As the title suggests, the two important ingredients are cilantro and onions. Urad dal or black gram is another important addition and is a base of the chutney. This chutney can be served with dosa, idli or medu vada. It also can be served as an accompaniment in a Veg Thali.
Prep time:
Cook time:
Total time:
Serves: 2-3
- 150 grams onion (chopped into cubes)
- ⅓rd cup fresh coriander leaves (cilantro)
- ¼th cup split urad dal (black gram)
- ½ tsp mustard seeds
- ¼th tsp asafoetida powder
- 2 dried red chilies broken into pieces
- 1 tbsp tamarind pulp
- 4 tsp coconut oil
- salt to taste
- Soak urad dal for 15 mins in water.
- Heat 2 tsp coconut oil in a pan. Add soaked urad dal and fry.Fry until urad dal turns golden brown in color.
- As urad dal turns golden brown, add onions. Fry until onions become soft. Now add 1 red chili, asafoetida powder and tamarind pulp.Mix and turn off the flame. Allow this mixture cool down completely.
- Transfer onion mixture in a grinder jar.Add salt to taste, coriander leaves,1/4th cup water. Grind into coarse paste.
- Heat 2 tsp coconut oil.Add mustard seeds, dried red chilies.Pour tadka over chutney.
- Dhaniya Pyaz chutney can be served with idli, dosa and medu vada. Chutney can also be served as an accompaniment in veg thali. It can be refrigerated and used for 2-3 days.
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