I was over excited to receive a few sachets of my much awaited Mauripan yeast from this lovely girl, past week. My son, ( yes, we are staying together until his annual exams get over next month) had been pulling my leg, seeing my happy feet dance and smiling face. "Amma, I see you smiling wide like never before ever since you received the yeast packets".
The yeast works like charm and for the past 3-4 days, we both had been having an overdose of home-made pizzas and donuts. On top of that, we hopped around the bakeries of this pretty little town called Namakkal. We digged our teeth into the hot greasy vegetable puffs, over flavoured tea cakes, sticky buns, weird shaped hard cookies and all sorts of local stuff until I started getting warnings not to over feed baked products for a student who is preparing for his board exams!
Soon we found ourselves craving for something hot and fiery. A spicy vegetable biriyani? na! A spicy northy dish? hmm na! We came to a combined conclusion. A nice hot accompaniment! With no coconut. Less ingredients. Which doesn't take long to whip.That goes well with idly, the ultimate comfort food!
The answer lied here. The 3 ingredient Chilly Onion Chutney! A perfect combination of crushed green chillies and onions blended to form a fiery dip!
Chilly Onion Chutney
Adapted from Rak's Kitchen
Time needed 15 minutes
8 green chillies (long slender variety)
Salt- to taste
Raw gingelly /sesame seed oil ( to drizzle over the chutney)
I am not an expert or rather lazy while it comes to handling ammikkallu, but after my previous post I was prompted to use it :) The original recipe calls for it and crushing the 2 ingredients is no big deal, were my thoughts.
Wash and pat dry the ammikkallu with a clean kitchen towel.
Wash & remove the stalks of the green chillies. Crush them. Place the peeled shallots and salt. Crush them too. Combine both while you crush and roll the stone. Do not add even a drop of water while you do this.
If you prefer to make the chutney in your electric blender / mixer, it's easier, refer the original recipe. Raks has the step by step.
Yes, this green chilli dip is close to Keralite's favourite Mulaku Chammanthi drizzled or even drenched in raw coconut oil had with Kappa Puzhungiyathu (boiled tapioca). The main difference lies in the variety of chilly used. Kanthari :) or the bird's e ye chillies, which are supposed to be one of the most fiery varieties!
And for the Kerala bones in me, I ultimately loved the combined flavour of raw coconut oil drizzled generously over a portion of the chutney :)
Note : The amount of salt mixed in and the oil you use to drizzle over the chutney are important as they are the ones which balance the heat of the dip! So make sure you use them both in adequate amounts. Also, make sure to wash your hands thoroughly with soap and water after preparing and consuming the chutney.
The post is specially created for the event, "Tried and Tasted from Rak's Kitchen" happening at Nivedhanam.