CHINNAVENGAYAM CHUTNEY I SHALLOTS DIP (SAMBHAR VENGAYAM)

Hi friends, in my childhood I never tasted or even tried to taste the shallots/onions, garlic and all…I hate the shallots, onion and garlic smells, I hesitate to touch the shallots...  But now, I love both yes, I include these things in my diet a lot.

Generally shallots (Small Onion/Sambhar Onion) are healthier than big onion. So most probably we used shallots include in our diet…This is go well with idli, dosa, chapathi, paniyaram, rava roast etc… 3 main ingredients enough to make the yummy chutney. In our home its our favourite, and I made the chutney first time by me…

Benefits

• Shallots and onions are effective against liver cancer cells.
• Shallots contain 6 times more phenoplast than onions. It helps the liver to remove toxins from the body and have glucosides to inhibit and kill cancer cells.
• It helpful in inhibiting stomach cancer, regular intake of shallots can help the stomach stay away from any kind of stomach infections.
• It helps to cure who having atherosclerotic disease, cardiovascular disease, heart attacks and stroke.

• It produces an anticoagulant that thins the blood and exhibit strong anti-platelet activity.
• Shallots lowering the blood sugar levels in people with diabetes.
• Daily consumption of shallots helps in the growth of bone tissues and it reduces the risk of developing osteoporosis by 20%. It contains Prostaglandin A-1, a powerful agent that can lower blood pressure.Source

What a beneficial effects from the shallots is it??? It make us cry (Tears too helps that removes dust from our eyes) yet gives a lot of benefits to our health.

Category	Chutneys/Dips
Regional	South Indian
Preparation Time	10 Minutes
Cooking Time	10 Minutes
Servings	5

INGREDIENTS

Sesame Oil – 1 Tsp
Dry red chillies – 5 – 7 (According to your spicy level)
Shallots – ½ Cup (20-25)
Garlic - 7
Salt – As per taste
To Temper
Sesame Oil – 2 Tsp
Urad dal – 1 Tsp
Mustard seeds – 1 Tsp
Curry leaves - 10

METHOD

• Wash the shallots and garlic, Heat oil in a pan, add 1 Tsp oil followed by red chillies, shallots and garlic.
• Sauté it well it the onion turn golden brown with enough salt.
• Switch off the flame and cool it completely.

• Meanwhile, heat oil in a pan, add urad dal, mustard seeds wait it for splutter then add curry leaves and switch off the flame.
• Blend the onion-garlic mixture with little water into smooth, and transfer into the bowl, add the tempering to the chutney.
• Serve it with hot idlies/dosa/Paniyaram/Adai…

NOTE

• You can use green chillies instead of red chillies.
• Garlic is optional, but it will enhance the taste.
• Sesame oil gives good aroma and taste to the chutney.
• Store it in air-tight container, for 2-3 days in refrigeration.

HAVE THE YUMMY SHALLOT CHUTNEY WITH DOSA...