CAUTION: Contents Hot!!
Do you crave for something super hot and spicy to go with the spongy dosa or super soft idlis? Try this one. If I ask my DH what his favorite side dish for idli is "Vengaya Chutney" would be the reply. He simply adores this chutney. The ingredients in this chutney are not cooked and are in its raw form which gives a slight pungent flavor. The spiciness is countered (I wouldn't say balanced) by the addition of sugar. But this dish is not for the weak-hearted, you would have to have an extraordinary courage to taste this. Enough of the hype, and now off to the recipe.
Ingredients:
Pearl Onions/Chinna vengayam - 10
Dry red chillies / Vara milagai - 12
Tamarind / Puli - a small piece (size of half a blueberry)
Sugar - 1/4 tsp
Salt - to taste
Method:
Blend the red chillies in a blender until it turns to powder. Now add the onions, tamarind, sugar and salt and blend until smooth. This generally does not need water because the moisture in the onions is enough for the chutney consistency. Serve topped with gingelly oil for hot idlis/dosas.
Note: You can substitute garlic pods for the pearl onions and make Poondu Milagai chutney, which is equally tasty. But the flavor is more sharper than this one.
Sending this colorful chutney to Sreevalli's Pickles and Chutneys Event and to Anu's South Indian Cooking #1.
Do you crave for something super hot and spicy to go with the spongy dosa or super soft idlis? Try this one. If I ask my DH what his favorite side dish for idli is "Vengaya Chutney" would be the reply. He simply adores this chutney. The ingredients in this chutney are not cooked and are in its raw form which gives a slight pungent flavor. The spiciness is countered (I wouldn't say balanced) by the addition of sugar. But this dish is not for the weak-hearted, you would have to have an extraordinary courage to taste this. Enough of the hype, and now off to the recipe.
Pearl Onions/Chinna vengayam - 10
Dry red chillies / Vara milagai - 12
Tamarind / Puli - a small piece (size of half a blueberry)
Sugar - 1/4 tsp
Salt - to taste
Blend the red chillies in a blender until it turns to powder. Now add the onions, tamarind, sugar and salt and blend until smooth. This generally does not need water because the moisture in the onions is enough for the chutney consistency. Serve topped with gingelly oil for hot idlis/dosas.
Note: You can substitute garlic pods for the pearl onions and make Poondu Milagai chutney, which is equally tasty. But the flavor is more sharper than this one.
Spicy & so so mouthwatering!! Im salivating here!!
ReplyDeletePrathima Rao
Prats Corner
Lip smacking chutney
ReplyDeleteyum yum!!!! spicy and perfect for ildi or dosa
ReplyDeleteSowmya
Ongoing Event - Coconut
it really looks hot and spicy :)
ReplyDeletemy favorite too krithi... so yummy n mouth watering chutney
ReplyDeleteVIRUNTHU UNNA VAANGA
I will add coriander seeds & jaggery. Yummy red chutney.
ReplyDeleteMouthwatering chutney,perfect with dosa.
ReplyDeletelooks delicious and mouthwatering!
ReplyDeletewow..tongue tickling one,yummy!!
ReplyDeleteJoin my ongoing EP events-Oregano OR Paprika @ Foodomania
Lovely chutney...Love the fierce red color...
ReplyDeletewow the plate makes me hungry now...yummy.
ReplyDeleteThe fiery chutney looks very inviting!
ReplyDeleteamazing, would love to have some
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
One look and the titanic would sink in my mouth...I'm drooling!
ReplyDeleteLove kara chutney ,perfect for a bland item like dosa..Looks hot n spicy.
ReplyDeleteLove spicy chutneys for dosa and idlis, this one suits it well.
ReplyDeletejust love the texture of the chutney..looks yummy dear:)
ReplyDeleteLove the color of chutney...
ReplyDeleteWow looks yum.
ReplyDelete