Ingredients (Serves 2 – 3)
- Sesame oil / nallenna – 2.5 tbsp
Onion – 1/2 small, cubed
Garlic – 1/2 cup (Slice the large garlic cloves for even browning)
Salt – To taste
2. Dried red chilies – 4, soaked in hot water for 20 minutes
Kashmiri chili powder – 1/2 tsp (added to give a nice orange color to the chutney)
3. Mustard seeds – 1/2 tsp
Dry red chilly – 1 – 2, broken
Curry leaves – 4 – 5
Hing / kaya podi – A tiny pinch
1. Heat sesame oil in a cheena chatti/ pan. Add chopped onion little salt and saute until onion turns transparent. Add garlic and cook till golden brown. Remove from the pan and let it cool. Grind to a coarse paste along with salt, soaked red chilies and kashmiri chili powder. Add warm water little by little and blend to a fine paste. Transfer the chutney to a small bowl.
2. Heat the leftover sesame oil. Splutter mustard seeds and fry dry red chilly and curry leaves. Add a tiny pinch of hing and mix well. Add the ground paste to the pan. Taste-check for salt. Cook for 1 – 2 minutes and switch off. Serve with idli/dosa.