Shallots (chinna vengayam/ small onions) adds flavour to whatever dishes they are added be sambar, thovayal or chutney. This nice spicy and tangy chutney goes well with idly, dosai and adai. This quick and easy version of shallot chutney, do try it in your kitchens. Time consumption occurs only for peeling the small onions.
Ingredients ( for 2 servings)
Cuisine- Indian, South Indian, Tamilnadu; Preparation time- 10 mins; cooking time- 10 mins
Shallots (small onion) – 15 -20 numbers
Tomato – 1 large
Garlic cloves- 4-5
Red chillies – 2-3 (according to your spice levels)
Rock Salt – ½ tsp (according to your taste)
Fenugreek Seeds – ¼ tsp
Asafoetida Powder – ¼ tsp
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Jaggery powder – ½ tsp
Seasame oil – 100 ml
Method:
In a mixer grinder add shallots, garlic cloves, chillies, tomato and grind it to a fine paste
Add 100 ml of oil to a kadai in medium flame. When the oil heats up add mustard seeds, fengreek seeds, curry leaves, asafoetida powder and the ground paste and stir well. Add salt according to your taste. Close and cook for 7-10 mins in medium flame.
Now when the oil separates add the jaggery powder and give a nice stir. Cook open for 3 – 4 mins in medium flame
The shallot chutney serves as an excellent side dish for idly and dosai. I always hesitated eating wheat dosa, but this chutney is an excellent side dish for godhumai (wheat dosa).
Health benefits-
- Shallots are rich in antioxidants and improves circulation
Improves immunity and good for hair growth
for video description click the link below
The Sprouts 