Onion chutney is a quick and spicy side dish for Idli and Dosa. It is easy to make in 30 minutes and stays good for up to a week in the refrigerator.
Chop the onions roughly. In a pan heat a tbsp of oil in a medium flame and add urad dal. Roast it until the color changes into golden brown and transfer it to a bowl and allow it to cool.
In the same pan add dry red chilies and roast until the nice aroma comes out (add red chilies according to your taste). Transfer it to a bowl.
In the same pan heat 2 tbsp of oil and add chopped onion and cook until the color changes into golden brown. Allow it to cool.
Grind urad dal and red chilies together first to a coarse powder then add onion, tamarind, salt and grind it to a smooth paste.
In the same pan heat 3 tbsp oil, add mustard seeds and allow it splutter. Add asafoetida and mix well in the oil. Add curry leaves, grounded onion mixture and cook it over a medium flame without burning until it becomes thick and the color changes slightly dark. If it is sticking to the bottom of a pan, drizzle little amount of oil and mix well.