I have already told in one of my previous post that i wont hesitate a second to make variety of chutneys for our dinner as my H love to enjoy atleast his food with minimum two variety of chutneys if am serving idlis or dosas for his dinner.Obviously my space have so many variety of chutneys, when Sharmi posted herVengaya Vadagam Chutney i know i'll be making this flavourful chutney coz this chutney was one of my grandma's signature dish, i still remember the flavour of this chutney and my grandma serves this chutney usually with soft idlies.
Somehow i never prepared this chutney and i have completely forgotten about this fingerlicking chutney. My grandma usually goes for shallots aka chinna vengayam for this chutney,but i combined both shallots and onion. I simply followed Sharmi's recipe and prepared this chutney for our yesterday's dinner. We just loved it,thanks to Sharmi for sharing this recipe. Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.
10nos Shallots (sliced)
1no Onion (sliced)
1tsp Vengaya vadagam/Seasoned Onion
3nos Dry red chillies
1no Tamarind (blue berry size)
Flaxseed oil (for serving)
Few curry leaves
Oil for cooking
Salt
Heat the oil and fry the seasoned onions until they turns brown, add immediately the dry red chillies and fry for few minutes.
Add the sliced shallots,sliced onions and saute until they turns brown, finally add the tamarind,curry leaves and put off the stove.
Once it gets cool, grind it as bit coarse paste with salt and water.
While serving add the flaxseed oil,give a mix and serve.
Vengaya Vadagam - its a seasoning, every South Indian house will have this seasoning for making their kuzhambu aka tamarind based gravies.
This seasoning is usually prepared in huge batches during summer just like the fryums.
Vengaya Vadagam - its a seasoning, every South Indian house will have this seasoning for making their kuzhambu aka tamarind based gravies.
This seasoning is usually prepared in huge batches during summer just like the fryums.
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