Sunday, August 24, 2008

Vengaya Thogiyal

Editing this on Jan 23, 2012.  I liked this version I found at A Cook@ Heart

Onions - 3large
Red chillies - 4-5 depending on how spicy you would want it
Urad dhal - 2 tbsp
Tamarind paste - 1/2 tsp ( increase this if you like it a little tangy)
Ginger - 1/2 "
Methi - 1/4 tsp
Mustard - 1/2 tsp
Hing ( asafoetida) - pinch
Oil for sauteeing.

Cut onions into slices
Take a wok add little oil
Add the hing, methi, mustard, dhal, red chilies
As the mustard splutters and the urad dal turns brownish
 add the onion and ginger
Saute till they turn trasparent. Let them start turning brown, but do not let them turn excessively brown
Grind with tamarind and salt.

If necessary - temper with mustard and curry leaves ( optional)

I liked this version which was slightly different from the original one here ( addnl ingredients - ginger, methi, hing, mustard)

There seem to be variations for the chutney - I have not tried it. Some add a tomato ( add after sauteing the onion and continue with the tomato for awhile) add a pod of garlic. Maybe you could try that for variation. Others omit the urad dhal when these ingredients are added.

1 comment:

  1. I made this ystdy.. And I added 3 chillies for one onion.. These chillies are quite deceptive and since I havent been cooking I was not sure... Turned out to be quite explosive. Used white onions, so was a bit sweet. Will next time use red onion and cut back on the chillies. Ashu approved and enjoyed it!


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