One fine day he asked if I can give him orange looking chutney which is generally served in restaurants here. So I took help from local friends and made it for him. Now he’s teacher is pleased that his student has blended well amongst his classmates during lunch time and he too has developed a taste for ethnic South Indian food and snacks and I appreciate his Class Teacher to educate the benefits of healthy food and harmful effects of junk food to the students. Madam, if you are reading it Kudos to you!
1 cup Small Onion (shallots)
5-6 Dry Red chillies
1 tbsp Urad dal
Tamarind , small lemon size (I like little tangy so I add generously)
Salt to taste
Sesame Oil as required or you can use any vegetable oil
1 tsp Oil
A pinch of Asafoetida
A spring of Curry leaves
1/2 Urad Dal
Wash the shallots properly and soak in warm water for some time, this will help to remove the skin easily.
Take little oil in a heavy bottom pan, add urad dal seeds and fry for few seconds. Add dry red chillies and fry for another minute. Now take out both from the pan and keep aside. In the same pan add shallots and keep stirring until shallots turn golden brown.
Turn off the flame and let this cool down. Transfer shallots, chilli-urad dal seeds into a coffee grinder and add small ball of tamarind in it.
Add salt to taste and grind this to form a smooth paste. Sprinkle some water if it is too thick for you. Now transfer prepared chutney to a serving bowl and temper with items under 'tempering' and serve with Idli /Dosa or with any fried item.