Mulaku Chammanthi/ Dry Red Chilli Chutney

This is a very hot chutney. Add or reduce red chillies according to your taste. Optional - To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder or paprika powder. It pairs very well with Kappa Puzhungiyathu /Boiled Tapioca or with Idili /Dosa or with Rice greul /Kanji or as a relish with curd rice.

 Preparation Time : 5 minute
Cooking & Grinding Time : 5 minutes
Serves : 4









Ingredients :

• Dry Red Chilies : 8 or substitute with Red Chilly Powder : 11/2 tsp (use it according to your torelance level.)
• Red Small Onion /Shallots : 4-6 or Onion : 1/2 of 1 small  (finely chopped)
• Turmeric Powder : 1/4 tsp
• Tamarind /Vaalan puli : a small sized ball (small gooseberry sized) or use Tamarind paste : 1/2 tsp or substitute with Vinegar : 1 tsp
• Hot Water : 1 tbsp
• Curry Leaves : few
• Salt to taste
• Oil : 2 tsp (preferably coconut oil)

 
  Method of Preparation :

1. In frying pan; pour little oil and roast dry chilies, chopped shallots or onions and saute for couple minutes until dark brown. (Note : Take care not to burn chilies.) Remove from heat, add the turmeric powder and allow to cool completely. If your using red chilli powder then add them after removing from the fire along with turmeric powder.
2. Grind roasted chilies and shallots to a coarse paste, without adding water.
3. Transfer the ground mixture into a bowl and mix  tamarind paste or vinegar, hot water, salt, and oil and Let it stand for 5 minutes for the flavors to set in.
5. Serve it with Kappa Puzhungiyathu /Boiled Tapioca or Idili /Dosa or with  Rice greul /Kanji  or as a relish with curd rice.Enjoy!