Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Chinna Vengayam Chutney , Small Onion Chutney for Idli and Dosa Recipe

August 11, 2020 by Suguna Vinodh 7 Comments

Jump to Recipe·Print Recipe

vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-19
Chinna Vengayam Chutney recipe made South Indian Tamil Style. Small Onion Chutney for idli and dosa. Vengaya chutney made without tomatoes. Recipe made with Indian Shallots / Sambar Onions. Recipe with step by step pictures.

Chinna Vengayam chutney / Small Onion (shallots) chutney is an all time favorite for breakfast at home along with idli or uthappam. It also pairs so well with chapati. Whenever we used to travel, chapati with onion tomato thokku or this plain small onion chutney is what mom would pack. Chutney smeared rolled up chapatis are so so delicious. I like to make it a little spicy. There are very few ingredients in this recipe. The only thing that takes time is peeling the shallots. I like to add a little bit of regular onions to the chutney as it adds a very faint sweetness to the chutney. So now lets see how to make Chinna Vengayam Chutney , Small Onion Chutney for Idli and Dosa.

Here are other recipes from the site using onions.
Onions, Small Onion / Shallots Recipes

The main ingredients for this Chinna Vengayam Chutney is small onions / Indian shallots. Indian shallots are also referred to as Sambar Onions. We will also need few cloves of garlic and regular onions for making this chutney. The regular onions gives the dish a very faint sweetness that compliments the spicy chillies so well. The onions also provide body to the chutney. If the shallots are small, keep it as is. If the shallots are big, then roughly chop them so the shallots cook evenly.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-4

Heat Indian sesame oil / gingely oil in a pan and add in the chillies. I add a combination of regular Guntur chillies and a couple of byadagi chillies. The Byadagi chillies adds a very nice colour to the chutney. If you do not have the byadagi chillies, you can omit it and add only the regular dried red chillies. Saute for a few seconds only. Chillies burn fast. Just cook for a few seconds and once the chillies are plump, remove it from heat immediately. Set aside the chillies on a plate to cool.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-6

To the same pan, add in the small onions, roughly chopped regular onions and garlic. Add in the salt. The salt will help the onions sweat and will cook it faster.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-7

Add in a marble size tamarind.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-8

Saute for about 6-7 minutes on a medium flame.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-10

The onions will slowly start to char and brown.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-9

Once the onions are brown, remove from heat and set aside to cool a bit.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-11

Grind the onion mixture to a smooth paste. Grind it along with the roasted chillies. Do not add any water while grinding. I recommend two Indian brand mixie which are heavy duty and does a wonderful job in the kitchen. Panasonic Mixie – 550 Watts and Bosch Mixie 1000 Watts. Do check the links online to buy.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-12

Grind to a smooth paste. Set aside.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-13

Now we will temper the Chinna Vengayam Chutney / Small Onion Chutney.
Heat Indian sesame oil / gingely oil in a pan and add in the urad dal. Let the urad dal slightly change colour to golden. Add in the mustard seeds, dried red chillies, curry leaves and the asafoetida.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-14

Add in the ground onion paste.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-15

Wash the mixie with quarter cup of water and add it back to the pan.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-16

Add half a teaspoon of powdered jaggery to the chutney. I like to add jaggery along with tamarind as it nicely rounds the flavour of the chutney.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-17

Saute for a couple of minutes until the consistency of the chutney is thick. Since the onions are already cooked, do not cook the chutney for a long time.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-18

Serve the chutney with idli, uthappam or set dosa.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-2

Make a huge batch of chutney as everyone would go for seconds and make sure to steam extra idlies.
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vengaya-chutney-idli-dosa-tamil-style-recipe-without-tomato-1-5

Chinna Vengayam Chutney , Small Onion Chutney for Idli and Dosa Recipe


★★★★★

5 from 1 reviews

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Yield: 3 servings 1x
Print Recipe
Pin Recipe

Description

Chinna Vengayam Chutney recipe made South Indian Tamil Style. Small Onion Chutney for idli and dosa. Vengaya chutney made without tomatoes. Recipe made with Indian Shallots / Sambar Onions.


Ingredients

Scale

Main Ingredients for the Chinna Vengayam Chutney

  • 1 tablespoon Indian sesame oil
  • 1 cup small onions / Indian shallots
  • 1 cup regular onions, roughly chopped
  • 8 cloves garlic
  • 3/4 teaspoon salt
  • marble size tamarind
  • 6 dried red chillies
  • 2 byadagi red chillies (optional)
  • 1/4 cup water

Tempering for the Chinna Vengayam Chutney

  • 2 teaspoon Indian sesame oil / gingely oil
  • 1/2 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 4 dried red chillies
  • 2 sprigs curry leaves
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon jaggery (optional)

Instructions

Main Procedure for making  Chinna Vengayam Chutney / Small Onion Chutney.

  • Heat Indian sesame oil / gingely oil in a pan and add in the chillies. I add a combination of regular Guntur chillies and a couple of byadagi chillies. The Byadagi chillies adds a very nice colour to the chutney. If you do not have the byadagi chillies, you can omit it and add only the regular dried red chillies. Saute for a few seconds only. Chillies burn fast. Just cook for a few seconds and once the chillies are plump, remove it from heat immediately. Set aside the chillies on a plate to cool.
  • To the same pan, add in the small onions, roughly chopped regular onions and garlic. Add in the salt. The salt will help the onions sweat and will cook it faster. Add in a marble size tamarind. Saute for about 6-7 minutes on a medium flame. The onions will slowly start to char and brown. Once the onions are brown, remove from heat and set aside to cool a bit.
  • Grind the onion mixture to a smooth paste. Grind it along with the roasted chillies. Do not add any water while grinding.  Grind to a smooth paste. Set aside.

Now we will temper the Chinna Vengayam Chutney / Small Onion Chutney.

  • Heat Indian sesame oil / gingely oil in a pan and add in the urad dal. Let the urad dal slightly change colour to golden. Add in the mustard seeds, dried red chillies, curry leaves and the asafoetida.
  • Add in the ground onion paste. Wash the mixie with quarter cup of water and add it back to the pan. Add half a teaspoon of powdered jaggery to the chutney. I like to add jaggery along with tamarind as it nicely rounds the flavour of the chutney.
  • Saute for a couple of minutes until the consistency of the chutney is thick. Since the onions are already cooked, do not cook the chutney for a long time.
  • Serve the chutney with idli, uthappam or set dosa.

Keywords: chinna vengayam chutney

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Vazhaipoo Poriyal Recipe, Banana Flower – Banana Blossom Stir Fry
Next Post → Dhaba Style Paneer Masala Recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lavanya Kishore says

    April 8, 2021 at 11:02 pm

    Superb recipe.

    Reply
    • Suguna Vinodh says

      April 10, 2021 at 8:18 pm

      Thank you!

      Reply
  2. Mounica says

    September 24, 2020 at 5:26 pm

    Super taste

    Reply
    • Suguna Vinodh says

      September 25, 2020 at 2:11 am

      Thank you!

      Reply
  3. Palani says

    August 16, 2020 at 7:23 pm

    Good

    ★★★★★

    Reply
  4. Mohan iyer says

    August 11, 2020 at 12:46 am

    Super

    Reply
    • Suguna Vinodh says

      August 11, 2020 at 6:55 pm

      Thank you!

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (14)
  • All Day Breakfast (22)
  • Appetizers / Tea Time snacks (92)
  • Asian Flavors (38)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (51)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (71)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (27)
  • Equipment (1)
  • Fish / Seafood Recipes (43)
  • Gluten Free (7)
  • Healthy Meals (6)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (47)
  • Indian Recipes (528)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (94)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (39)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (23)
  • Non Veg Recipes (112)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (650)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (60)
  • South Indian Kulambu / Sambar (56)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design