Onion Chutney is a good option when you are in a hurry and want something suitable to team up with your lentil pancakes.
2 onions, chopped
2 green chillies, chopped
1 tbsp oil
1 tsp urad dal
1 tsp mustard seeds
1 red chilly, dry
4 curry leaves
½ tsp sugar
Salt to taste
2 tbsp coriander leaves, chopped
Heat oil in a pan. Add mustard seeds. Once they start crackling up, add urad dal, red chilly , curry leaves and asafetida.
Add onions and green chillies and fry till onions become translucent.
Add sugar, tamarind pulp and salt. Switch off the gas.
Let the mixture cool.
Blend together the mixture with coriander leaves in a blender to a smooth consistency.
Taste and adjust the seasonings.
Serve with any South Indian fare or savory lentil pancakes/cheelas.
Note: The authentic recipe is generally made with baby onions and tempered later with curry leaves and mustard seeds.