Thursday, August 15, 2013

Onion Chutney for Kapha Dosha


2 large red Onions, chopped into rather large pieces
Indian Sesame oil or Ghee
1 tbsp Urad Dal (Black gram)
1 tbsp Channa Dal (Bengal gram)

1/4 tsp Hing (Asafoetida)
1 tbsp fresh ginger, minced

Tamarind (small golf ball size, or use the instant Tamarind concentrate)
          Mix the tamarind with 1/4 cup boiling hot water
1 sprig curry leaf
1 tsp mustard seed

4-5 dried Red chillies, broken into pieces
          (Available in the Mexican food section of your supermarket)
Salt to taste


·        Cut onion into big pieces.  Set aside.
·        Mix the tamarind with 1/4 cup hot water and set aside.
·        Heat oil or ghee in a saucepan or wok, then add in the urad dal, channa dal and hing, and fry till the dal starts to turn golden. 
·        Add in the onions, ginger and a little salt and continue to fry till onion is starting to turn golden in color and fragrant.
·        Add in the tamarind water and cook further to reduce till the water has sufficiently evaporated and the oil is starting to ooze out.
·        Remove the mixture to a plate and allow to cool for a few minutes.
·        When sufficiently cooled, blend the entire mixture in a blender, to the texture you prefer.  Remove to a bowl and keep aside.
·        In the same saucepan, heat about 2 tbsp ghee until just smoking.  Add in the mustard seeds, curry leaves, hing and dried red chillies and fry till the seeds stop popping and the leaves and chillies are crispy. 
·        Pour entire mixture onto the chutney.


This chutney is excellent for Kapha and fully supports the dosha with all the spicey ingredients.  Serve onion chutney with your favorite savory style pancake such as Rava dosa (Savory Semolina pancake) for Kapha.  Tasty and satisfying food as medicine.

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