South Indian Onion Potato Chutney (Vengaya Urulai Kizhangu Chutney)

1.Boil the potatoes until tender. Peel them and roughly mash or cube them; set aside.

2.Heat 1 tablespoon of oil in a heavy-bottomed pan or kadai over medium heat.

3.Add mustard seeds. Once they splutter, add urad dal and sauté until light golden brown.

4.Add the dried red chilies and curry leaves. Sauté for 30 seconds until fragrant.

5.Add the finely chopped onions and sauté until they turn translucent and lightly golden, about 5-7 minutes.

6.Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes break down completely and the mixture thickens, about 8-10 minutes.

7.Add the boiled and cubed/mashed potatoes to the tomato-onion mixture. Stir well to combine all the flavors.

8.Add about 1/4 cup of water to achieve a thick, spreadable chutney consistency. Let it simmer for 3-4 minutes, allowing the potatoes to absorb the spices.

9.Remove the chutney from the heat and let it cool slightly.

10.Prepare the tempering (tadka): In a small pan, heat 1 teaspoon of oil over medium heat. Add mustard seeds and let them splutter.

11.Add the asafoetida and the broken dried red chili. Fry for 10 seconds, ensuring the hing does not burn.

12.Pour the hot tempering immediately over the prepared onion potato chutney. Stir gently to incorporate.

13.Serve the warm or room temperature chutney alongside hot dosas, idlis, or uttapams.