Puliyum Mulagum Chutney/Red Chilli Chutney
No friends you are not dreaming.I have indeed updated my blog!I have been very irregular in posting and dear friends I shall be for sometime from now.I am not going to disappear from the blogosphere,but I need sometime to get back to regular blogging.
Todays post is something I have been wanting to post from the time I last posted Kappa with Fish curry.There I had mentioned that Kappa(Tapioca/Cassava) can also be served with a red chilly chutney and Indira had then asked me for its recipe,but I couldn't give a recipe then with all the right quantities simply because I had never made it myself.When I was in Kerala few months back,i learnt it from my mother in law. So here is the recipe for this very spicy red chilli chutney which is eaten along with kappa
As I had mentioned in my previous post on kappa,kappa can be served with any non vegetarian curry you like although the favourite combo for most Keralites still is the fish curry.If you want something vegetarian then chutneys are the best choice.Serve kappa with any of the different types of chutneys coconut chammanthi,green chilli chutney or red chilli chutney and for the best tasting chutney,it is imperative to use the traditional ammikallu(stone grinder).
Todays post is something I have been wanting to post from the time I last posted Kappa with Fish curry.There I had mentioned that Kappa(Tapioca/Cassava) can also be served with a red chilly chutney and Indira had then asked me for its recipe,but I couldn't give a recipe then with all the right quantities simply because I had never made it myself.When I was in Kerala few months back,i learnt it from my mother in law. So here is the recipe for this very spicy red chilli chutney which is eaten along with kappa
As I had mentioned in my previous post on kappa,kappa can be served with any non vegetarian curry you like although the favourite combo for most Keralites still is the fish curry.If you want something vegetarian then chutneys are the best choice.Serve kappa with any of the different types of chutneys coconut chammanthi,green chilli chutney or red chilli chutney and for the best tasting chutney,it is imperative to use the traditional ammikallu(stone grinder).
Ingredients
Indian shallots(cherulli) = 8nos
Dry red chillies(vattal mulagu) = 10nos
Tamarind(valan puli) = a small gooseberry size
Salt = to taste
Coconut oil = 1tbsp
Method
Both the dried red chillies and tamarind should be soaked in warm water for 10mins(with little water,just enough to soften them)
Peel and clean the shallots
Traditionally the shallots are first crushed using an ammikallu(flat stone grinder with a pestle)followed by the red chillies and tamarind along with salt adding small amounts of water to make a smooth paste
Lastly pour the coconut oil over and combine well
Serve the chutney with dosa,idli,boiled tapioca*
*Peel and clean the tapioca,cut them into large chunks,wash in water two to three times.Boil the tapioca pieces in plenty of water(do not cover with a lid and boil)till its half cooked.Drain the water and boil again with plenty of water to which salt(to taste) is added.
posted by Sumitha @ 4:41 PM
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