This red hot chutney (both in color and taste) is a must dip for Idlis and dosas in the wayside eateries (thattukada) and teashops (chaaya kada). In Kerala, in the mornings,tiffin is also served in the teashops. During the latter part of the day, only kadi (bajji/bonda/vada) is served with tea. If any of you have had idli/dosa for breakfast in any restaurant in Kerala, this chutney must have adored your plate.
It is such a simple recipe. It tastes better when grinded on the ammikkal (grinding stone). It blends well unlike in the mixer grinder.
Even now if i prepare in small quantities, I use an ammikkal to get the right texture. This time I blended in the mixie.
Pearl Onions (Sambhar Onions) - 15 Nos
Red chilly - 7 Nos
Salt to taste
Just blend all the three to a fine paste. The color of the chutney is very appealing.
Steaming idlis and a cup of hot tea with mulakku chutney as dip, is a deadly combination for breakfast.
No doubt,this goes to RCI-Kerala hosted by Jyothsna of CurryBazaar
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Since Onion is the main ingredient, this has to be part of the JFI-Onion, hosted by Radhika of Radhiskitchen
Thank you, Jayasree, for dropping by my blog.
ReplyDeleteNice to know you are from Palakkad as well. I do visit Palakkad, occasionally.
Saw a lot of familiar food on your blog.
A happy New Year, too.
wow !!
ReplyDeletelove ur blog and ur recipes
ullimulagam ,chammmathi YUMMY!!
my mom wud make it the same also
b,cos she is also from palakkad:)
mr thanks. Nice to know abt your palakkad roots.
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