Vengaya malli chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
• STEP 2.Add chopped onions and saut��� until golden brown.
• STEP 3.Add coriander leaves, green chilies, tamarind, and salt. Cook for a minute.
• STEP 4.Allow the mixture to cool and grind it into a smooth paste.
• STEP 5.Serve the vengaya malli chutney with dosa, idli, or any South Indian breakfast.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a variation, you can also add grated coconut while grinding the chutney.
• Store the leftover chutney in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the vengaya malli chutney as a side dish with dosa, idli, or any South Indian breakfast.
• You can also use it as a spread for sandwiches or wraps.
• Store the leftover chutney in an airtight container in the refrigerator for up to 2 days.