A good chutney is a must when we have idli or dosai for dinner. This Vengayam Thakkali Kothamalli chutney is the best choice to make with wonderful flavor and ease.
Idli and dosai are just incomplete without a chutney to go along with them. There are days when I am short on time and we just eat our idli’s with milagai podi , but on most days I need a chutney.
It is me in the whole family who is a chutney fan. Even when eating out at restaurants, I love to sample the different chutneys that they have to offer. Each restaurant has its special chutney ranging from coconut chutney to peanut chutney to Kara chutney .
I have a few chutneys in the blog, but my quest for trying out more chutneys has not stopped. I make onion chutney (vengaya chutney) quite often as it is one of my favorites.
This time I thought I would add some tomatoes and also a big handful of cilantro and here comes a very aromatic chutney, Vengayam Thakkali Kothamalli Chutney.
The acidity of the tomatoes and the subtle aroma of cilantro works really well in this chutney. Make sure to use the stems of the cilantro as it has loads of flavor in it.
Check out my other Chutney Recipes here !
Ingredients to make Vengayam Thakkali Kothamalli Chutney - serves 4-6
- Onion - 2 medium or 1 large (Coarsely chopped)
- Tomatoes - 3 (chopped)
- Cilantro - 1 cup loosely packed (leaf and stem)
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Ullutham Paruppu / Urad dal - 2 tbsp
- Red chilies - 3 or 4 (adjust based on the spice level)
- Salt - to taste
Procedure -
Heat the oil in a pan and then add the mustard seeds. Once the seeds splutter, add the red chilies and urad dal and fry until golden brown.
Now add the chopped onions and saute until translucent. Add the chopped tomatoes and cilantro and fry until the tomatoes become soft. Add the salt and mix well.
Turn off the flame and let the mixture cool down to room temperature. Now grind it into a smooth chutney adding very little water if needed.
I served the Vengayam Thakkali Kothamalli Chutney with Dosai!
More Recipes With Tomato & Onion
- Kachumbari | Kenyan Tomato And Onion Salad
- Sun Dried Tomato And Onion Tart Recipe
- Vengayam Thakkali Gothsu | Onion and Tomato Gotsu
- Homemade Salsa - Quick and Easy
Recipe
Equipment
- ▢ Blender
Ingredients
- ▢ 2 medium Onion Coarsely chopped
- ▢ 3 Tomatoes Chopped
- ▢ 1 cup Cilantro Leaf and stem
- ▢ 1 tbsp. Oil
- ▢ 1 teaspoon Mustard seeds - 1 tsp
- ▢ 2 tbsp. Ullutham Paruppu / Urad dal
- ▢ 3 Red chilies Adjust based on the spice level
- ▢ to taste Salt
Instructions
- Heat the oil in a pan and then add the mustard seeds. Once the seeds splutter, add the red chilies and urad dal and fry until golden brown.
- Now add the chopped onions and saute until translucent. Add the chopped tomatoes and cilantro and fry until the tomatoes become soft. Add the salt and mix well.
- Turn off the flame and let the mixture cool down to room temperature. Now grind it into a smooth chutney adding very little water if needed.
- I served the Vengayam Thakkali Kothamalli Chutney with Dosai!
Nutrition
More Chutney
- Coconut Mint Chutney | Pudina Chutney
- Kara Chutney | Spicy Chettinad Red Chutney
- Thakkali Thokku | Tomato Pickle
- Pudina Thokku | Pudina Thogayal Recipe
Vengayam Thakkali Kothamalli Chutney
Equipment
- Blender
Ingredients
- 2 medium Onion Coarsely chopped
- 3 Tomatoes Chopped
- 1 cup Cilantro Leaf and stem
- 1 tbsp. Oil
- 1 teaspoon Mustard seeds - 1 tsp
- 2 tbsp. Ullutham Paruppu / Urad dal
- 3 Red chilies Adjust based on the spice level
- to taste Salt
Instructions
- Heat the oil in a pan and then add the mustard seeds. Once the seeds splutter, add the red chilies and urad dal and fry until golden brown.
- Now add the chopped onions and saute until translucent. Add the chopped tomatoes and cilantro and fry until the tomatoes become soft. Add the salt and mix well.
- Turn off the flame and let the mixture cool down to room temperature. Now grind it into a smooth chutney adding very little water if needed.
- I served the Vengayam Thakkali Kothamalli Chutney with Dosai!
