Onion Pachadi/ Chutney

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter O Theme: A-Z Dishes from Andhra Pradesh Dish: O for Onion Pachadi (Chutney)/ Ullipaya Pachadi Letter O literally threw a curve ball at me. I couldn't think of a single ingredient or dish that starts with O. I had Ooragaya (pickle) written down in my list, but had no intentions of making any because I had so many pickles that had to be used up and I didn't want to make anything new.

Ingredients

• 2 onions (- medium, chopped (I used red onions, but yellow or white will also work))
• 2 ginger (" , grated)
• 1 tbsp tamarind (paste)
• to taste Salt
• 1 tbsp Urad dal ((minapappu))
• 2 tsp Mustard seeds ((aavalu))
• ¼ tsp Fenugreek Seeds ((menthulu))
• 3 - 4 chilies (Dry red)
• 2 - 3 chilies (Green)
• 8 - 10 Curry leaves
• ½ cup cilantro (- chopped)
• 1 tsp Asafoetida ((hing/ inguva))

Method

1. Heat 1tbsp oil in a saute pan; add urad dal and fry until lightly browned. Next add mustard seeds and once the seeds start to splutter, add fenugreek seeds and dry red chilies. Lower the heat when the chilies start to change color.
2. Add the remaning tempering ingredients and cook for a minute.
3. Next add the chopped onions and ginger; fry until onions don't smell raw anymore, about 4-5 minutes.
4. Cool the mixture slightly. Then grind into a coarse paste along with tamarind paste and salt. Serve with dosa, idli or steamed rice.

View the recipe instructions at Cook's Hideout