Ingredients
Equipment
Method
- Heat a little coconut oil in a pan on low flame.
- Add the Kashmiri chillies and fry them lightly until crisp without burning, then remove and set aside.
- In the same pan (add a little more oil if needed), add the peeled shallots and sauté them well.
- Add the small pieces of tamarind to the shallots and continue to sauté for a short while, then switch off the flame.
- Transfer the fried Kashmiri chillies, sautéed shallots, and tamarind into a mixer grinder jar.
- Add the required amount of salt and a small piece of jaggery for that special balanced taste.
- Grind everything together without adding any water until you get a paste.
- Serve the mouth-watering Mulak Chammanthi with hot rice and parippu curry (or rice and congee).
Video
Notes
Make sure to use Kashmiri chillies so that the chutney doesn't become overly spicy and is suitable for everyone.
Always use small onions (shallots) as they give the authentic and best flavor.
Do not add any water while grinding; it should be ground dry into a thick paste.
Adding a tiny piece of jaggery enhances the flavor with a pleasant touch of sweetness.
Always use small onions (shallots) as they give the authentic and best flavor.
Do not add any water while grinding; it should be ground dry into a thick paste.
Adding a tiny piece of jaggery enhances the flavor with a pleasant touch of sweetness.