Mulagu Thenga Chammanthi
A bold and fiery Kerala-style red chilli chutney perfect for idli and dosa.
Servings: 4 people
Pin Recipe
Ingredients
- 8 to 10 Kashmiri red chillies
- 8-10 red chillies
- 1 tbsp coconut oil
- ¼ cup coconut pieces
- 7 to 8 garlic cloves with skin
- ⅛ cup shallots
- 1 to 2 tsp coconut oil
- ½ tsp mustard seeds
- 1 onion finely chopped
- 2 spring curry leaves
- 1 tomato chopped
- 1¾ tsp salt total - adjust
Instructions
- Fry chillies in coconut oil until crisp. Set aside.
- Roast coconut pieces until slightly red. Set aside.
- Fry garlic and shallots until light brown.
- Grind everything coarsely without water.
- Temper mustard seeds in coconut oil, sauté onions and curry leaves.
- Add tomato and salt, cook until mushy.
- Mix in the crushed chilli coconut blend.
- Cook until dry or add water for a thicker chutney.
- Serve with idli or dosa.