South Indian Onion Chutney Recipe
A vegetarian South Indian Recipes recipe with onion, cumin seeds (jeera), tablespoons black urad dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside
onion(2) - 2
Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add urad dal, saute and let it turn golden yellow
tablespoons black urad dal (split)(2) - 4
Transfer this into a small dish and let it cool
- 5
In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears
onion(2) - 6
Turn off the heat and cool
- 7
Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder
cumin seeds (jeera)(1 teaspoon)tablespoons black urad dal (split)(2)mustard seeds(1 teaspoon) - 8
Add to this, the fried onions, salt, tamarind and jaggery
onion(2)tamarind paste(1 tablespoon)jaggery(1/2 teaspoon)salt - to taste - 9
Grind to make a paste
tamarind paste(1 tablespoon) - 10
Add a little water (2-3 tablespoons) for a thinner consistency
tablespoons black urad dal (split)(2) - 11
Do not add more water as it may turn out to be runny
- 12
For seasoning, heat oil in a pan, add the mustard seeds and let them splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 13
Add the curry leaves and turn off the heat
sprig curry leaves(1) - 14
Pour this seasoning over the chutney
- 15
Mix and savour this chutney with idlis or dosa’s
Rate this recipe
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South Indian Onion Chutney Recipe
A vegetarian South Indian Recipes recipe with onion, cumin seeds (jeera), tablespoons black urad dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside
onion(2) - 2
Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add urad dal, saute and let it turn golden yellow
tablespoons black urad dal (split)(2) - 4
Transfer this into a small dish and let it cool
- 5
In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears
onion(2) - 6
Turn off the heat and cool
- 7
Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder
cumin seeds (jeera)(1 teaspoon)tablespoons black urad dal (split)(2)mustard seeds(1 teaspoon) - 8
Add to this, the fried onions, salt, tamarind and jaggery
onion(2)tamarind paste(1 tablespoon)jaggery(1/2 teaspoon)salt - to taste - 9
Grind to make a paste
tamarind paste(1 tablespoon) - 10
Add a little water (2-3 tablespoons) for a thinner consistency
tablespoons black urad dal (split)(2) - 11
Do not add more water as it may turn out to be runny
- 12
For seasoning, heat oil in a pan, add the mustard seeds and let them splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 13
Add the curry leaves and turn off the heat
sprig curry leaves(1) - 14
Pour this seasoning over the chutney
- 15
Mix and savour this chutney with idlis or dosa’s
Rate this recipe
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