Recipe for Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney – An easy chutney that makes a perfect side dish for South Indian tiffen items like idli and dosai.
Garlic and Indian shallots are the key ingredients that make for this most tastiest chutney. Belonging to the allium family of veggies, this chutney packs a punch and is also good for you. The key to this chutney is to roast everything till golden. It’s important that the shallots are slow-roasted till they are nicely caramelized. The roasted mildly sweet shallots and garlic make this chutney what it is. This chutney can be stored in the refrigerator for days. Not just for idli and dosai, you can use this as a spread for your sandwiches and wraps. If you are hard-pressed for time, you can use regular onions in place of shallots and that comes out delicious too. But the taste of shallots is what makes this chutney really special.
Here is a tip for peeling shallots – If you soak the shallots for about 20 minutes in water, the skin of the shallots peels super easily else it can take a lot of time to peel them.
I like to make this chutney slightly on the spicier side. Adjust the chillies according to your taste. Hope you will try this recipe.
If you do not have a lot of time, feel free to use the pre-packaged peeled shallots and garlic, With already peeled garlic and shallots at hand, this recipe can be put together in minutes.
Garlic and Onion both belong to the Allium family of vegetables and have been used in traditional medicine for thousands of years. They are both rich in sulfur compounds and are good for cardiovascular health.
Here are the things you can buy online for making this recipe Hammered Kadhai with Lid https://amzn.to/3lueZGm Heavy Duty Indian Mixie https://amzn.to/3GptNKD Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN
Here is the video of how to make Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney | Easy Side Dish For Idli And Dosai
For the chutney
1 tablespoon gingelly oil 1.5 teaspoon chana dal 1.5 teaspoon urad dal 1/2 teaspoon cumin seeds 6 dried red chillies 1/2 cup shallots/sambar onions 2 pods garlic 1/4 cup fresh shredded coconut 1/2 teaspoon salt 1 marble-sized tamarind 1/3 cup water
For tempering the chutney
1 teaspoon gingelly oil 1/4 teaspoon urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 1 dried red chili
Heat a kadai and add oil. Add the chana dal and urad dal and roast on a low flame till golden. Once the lentils are golden, add the cumin seeds and the red chillies. Saute briefly for a few seconds. Add the shallots and garlic and cook well till the shallots are nicely caramelized. It’s important that the shallots cook well as the flavor of roasted shallots is what makes this chutney very delicious. Once the shallots and garlic are roasted, add the coconut, salt, and tamarind. Cook for a minute. Remove from heat and set aside to cool. Add the cooled ingredients to a mixie and grind to a paste. Add little water while grinding. Remove the chutney from the mixie to a serving bowl. Set aside. Heat a tempering kadai and add oil. When the oil is hot, add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney. Just before serving, mix the tempering into the chutney. Serve with South Indian Tiffin items like Idli and Dosai.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
For the chutney
1 tablespoon gingelly oil 1.5 teaspoon chana dal 1.5 teaspoon urad dal 1/2 teaspoon cumin seeds 6 dried red chillies 1/2 cup shallots/sambar onions 2 pods garlic 1/4 cup fresh shredded coconut 1/2 teaspoon salt 1 marble-sized tamarind 1/3 cup water
For tempering the chutney
1 teaspoon gingelly oil 1/4 teaspoon urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 1 dried red chili
Heat a kadai and add oil. Add the chana dal and urad dal and roast on a low flame till golden. Once the lentils are golden, add the cumin seeds and the red chillies. Saute briefly for a few seconds. Add the shallots and garlic and cook well till the shallots are nicely caramelized. It’s important that the shallots cook well as the flavor of roasted shallots is what makes this chutney very delicious. Once the shallots and garlic are roasted, add the coconut, salt, and tamarind. Cook for a minute. Remove from heat and set aside to cool. Add the cooled ingredients to a mixie and grind to a paste. Add little water while grinding. Remove the chutney from the mixie to a serving bowl. Set aside. Heat a tempering kadai and add oil. When the oil is hot, add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney. Just before serving, mix the tempering into the chutney. Serve with South Indian Tiffin items like Idli and Dosai.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/poondu-vengayam-chutney/
Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta
Here is another delicious flavour-packed egg curry recipe that’s perfect for South Indian tiffin items. This egg curry is slightly made on the thinner side. The idli or parotta soaks up the curry while dipping. If hard pressed for time, the masala paste can be made in advance and stored in the refrigerator for a day or even frozen for later use. Be generous with the oil as this curry tastes very robust and tastes good only if enough fat is present.
This recipe has spices like cardamom, cinnamon and cloves added in two parts – one while tempering and again in the ground masala paste. If you do not want the spices to overpower or if people in your household do not like the smell of spices in the curry, you can halve the spices while grinding or omit them altogether while grinding and use them only in the masala paste.
Adjust the green chillies and the chilli powder according to your taste. I have used ready-made curry masala powder in this recipe. Curry Masala powder is a south Indian spice blend easily available in grocery stores or can be sourced online.
Here are the things you can buy online for making this recipe Curry Masala Powder https://amzn.to/3Z8Rtwf Hard Anodised Kadai https://amzn.to/3lwPapc
Here is the video of Muttai Sherva | Rottu Kadai Style Egg Sherva | Perfect Side Dish Recipe For Idli, Dosai, Chapati and Parotta
Main ingredients
3 tablespoon gingelly oil 1/2 inch piece cinnamon 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves 1/2 cup onions, finely chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 3/4 teaspoon red chili powder 1.5 teaspoon coriander powder 1/2 teaspoon curry masala powder 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon sugar 2 cups water (may require little more) 3 eggs, hard-boiled 2 sprigs coriander leaves, chopped
For the masala paste
1/4 cup fresh shredded coconut 15 cashews 1 teaspoon white poppy seeds 2 teaspoon besan / kadalai maavu 2 green chillies 1 cardamom 2 cloves 1-inch piece of cinnamon 1/2 teaspoon fennel seeds 1 pinch kalpasi 1/2 cup water
Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good amount of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and become aromatic. Add the finely chopped onions and saute them for about 3-4 minutes until they turn soft.
Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to balance the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and cook on a low flame for about 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.
While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the amount of spices used if required or according to your family preferences.
Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and cook on a low flame for about 15 minutes. Mix once in a while to avoid scorching at the bottom.
Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
