A quick and super easy curry leaves and onion chutney that goes well with dosa/idli/paniyaram.
Chutney : Pour one tablespoon of oil onto a non stick pan.
Add the roughly chopped onion, garlic cloves, slit green chili and washed curry leaves into the pan.
Sprinkle enough salt to allow the onion to cook through faster.
Saute until the onion cooks through and the curry leaves turn slightly crisp.
At this point add in the grated coconut. Saute for another minute or two.
Cool completely. Grind to a paste. Add water a tablespoon each while grinding to get the desired consistency. Place the chutney in a serving bowl.
Tempering: Heat oil in a pan and add mustard seeds and cumin seeds. Once it splutters break/ tear the red chili into 2-3 pieces and add to the hot oil.
Remove from heat and add in the asafoetida.
Pour the tempered oil on to the chutney. Serve with idli/dosa