Mulak Ulli Chammanthi (Red chilli Onion Chutney)
A very spicy chutney, goes well with Idli / Dosa / Rice / Boiled Tapioca (kappa vevichathu)
Serves: 3
You will need
10 medium size dried red chillies
15 shallots / chuvannulli / sambar onion
1/2 teaspoon salt
1 teaspoon oil
15 shallots / chuvannulli / sambar onion
1/2 teaspoon salt
1 teaspoon oil
Method
In an iron kadai / frying pan, dry roast dried red chillies on a low to medium heat for 10 minutes or until crisp and slight color change. Remove and keep aside separately.
Add shallots and dry roast for 10 -12 minutes on a low to medium heat or until it softens / fragrant.
Transfer roasted red chillies first into a mixer bowl and make a rough paste. Then add shallots, salt to taste and make a smooth paste. Do not add water while making the chutney.
Add shallots and dry roast for 10 -12 minutes on a low to medium heat or until it softens / fragrant.
Transfer roasted red chillies first into a mixer bowl and make a rough paste. Then add shallots, salt to taste and make a smooth paste. Do not add water while making the chutney.
Transfer the chutney into a serving bowl and mix with 1 teaspoon oil. Serve as a side dish with Idli / Dosa / Rice / Boiled tapioca.
1 comment:
This looks too good....Yummy one...Thanks for the recipe
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