How to make Venkaya Thovaiyal - Spicy and tangy onion chutney.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Onions (प्याज़ ), Dried red chillies (सूखी लाल मिर्च )

Cuisine : Kerala

Course : Pickles, Jams and Chutneys

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Venkaya Thovaiyal Recipe Card

Venkaya Thovaiyal

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Venkaya Thovaiyal checkout Onion Tamarind Chutney, Instant Onion Pickle. You can also find more Pickles, Jams and Chutneys recipes like Curry leaves chutney, Kairi Ki Launjee, Drumstick Pickle, Salsa Fresca.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Sour

Ingredients for Venkaya Thovaiyal Recipe

  • Onions roughly chopped 4-5 medium

  • Dried red chillies 6-8

  • Mustard seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Tamarind 1/2 lemon

  • Oil broken 8 tablespoons

  • Asafoetida a pinch

  • Salt to taste


Step 1

Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add urad dal and sauté. Add tamarind and continue to sauté.

Step 2

Add red chillies and onions and sauté till lightly browned. Add asafoetida and salt. Mix well and set the mixture aside to cool.

Step 3

Grind to a coarse paste. This chutney will keep for a few days. Serve it with hot steamed rice.