Coconut Chutney With Onion –Thengai Vengaya Chutney Recipe For Idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast.

Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us.

Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !

Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion – Yummy side dish for idli

Cuisine: Tamil nadu

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup = 250ml

Grated coconut – 1 cup
Green chilli – 5 nos
Tamarind – Small berry size
Salt – as needed
Water -To grind

To Temper

Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/ 2 tsp
Small onions – 10 nos OR Big onion – 1 no
Curry leaves – Few

HOW TO MAKE COCONUT CHUTNEY WITH ONION

Grind coconut, green chilli, tamarind, salt with water.
Heat oil and temper mustard, urad dal & curry leaves.
Add the chutney to the kadai with little water. Boil for few minutes.
Serve with hot idli !

METHOD – STEP BY STEP PICTURES

In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney.
TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

Adjust the number of chillies as per your taste.
If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies.
No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !

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Coconut Chutney With Onion –Thengai Vengaya Chutney Recipe For Idli

Coconut chutney with onion for idli