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Onion Pachadi/ Chutney Yum
Onion Pachadi/ Chutney
Course condiments
Cuisine andhra
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 2 Onions – medium, chopped (I used red onions, but yellow or white will also work)
  • 2 Ginger ” , grated
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tbsp Urad dal (minapappu)
  • 2 tsp Mustard seeds (aavalu)
  • ¼ tsp Fenugreek seeds (menthulu)
  • 3 – 4 chilies Dry red
  • 2 – 3 chilies Green
  • 8 – 10 Curry leaves
  • ½ cup Cilantro – chopped
  • 1 tsp Asafoetida (hing/ inguva)
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Onions – medium, chopped (I used red onions, but yellow or white will also work)
  • 2 Ginger ” , grated
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tbsp Urad dal (minapappu)
  • 2 tsp Mustard seeds (aavalu)
  • ¼ tsp Fenugreek seeds (menthulu)
  • 3 – 4 chilies Dry red
  • 2 – 3 chilies Green
  • 8 – 10 Curry leaves
  • ½ cup Cilantro – chopped
  • 1 tsp Asafoetida (hing/ inguva)
Onion Pachadi/ Chutney
Instructions
  1. Heat 1tbsp oil in a saute pan; add urad dal and fry until lightly browned. Next add mustard seeds and once the seeds start to splutter, add fenugreek seeds and dry red chilies. Lower the heat when the chilies start to change color.
  2. Add the remaning tempering ingredients and cook for a minute.
  3. Next add the chopped onions and ginger; fry until onions don’t smell raw anymore, about 4-5 minutes.
  4. Cool the mixture slightly. Then grind into a coarse paste along with tamarind paste and salt. Serve with dosa, idli or steamed rice.
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