Milagai chutney is a common South Indian side for tiffins . This really goes well with hot soft idlis and crispy dosas. Pearl onions / Sambar onions are preferably used but its so rare in my place so I used big onion . My mom generally don’t use onion and tomato to this spicy chutney and she grinds using a manual grinding stone ( ammikal ) . I too sometimes prefer without onion and tomato . In that case you should soak the chillies in hot water for 10 mins and use some water to grind to a smooth paste . Sesame oil gives a nice flavour and is highly recommended as it reduces the spiciness . I love the combo of coconut chutney or sambar with this spicy side . Try this hot chutney with your idlis , sure its a comforting side for all spicy lovers…
Red chilli / Vara milagai – 15 – 18 ( Long red chillies – 10-12 )
Garlic cloves – 5 – 6
Onion – 1/2 chopped / Sambar onion – 6-7
Tomato – 1/2 chopped
Curry leaves – 1 spring
Salt to taste
Sesame oil – 1 tbsp
Soak the chilli in hot water for 10 mins. Grab your needed ingredients.
Add red chillies, onion , tomato , garlic and salt to the blender and make a smooth paste. Add few curry leaves and give the mixer a single turn and switch off. Transfer it to a bowl.
Heat oil in a kadai and splutter few curry leaves and add this to the chutney mixture and give a good mix.Notes :
- No need to add any water while grinding , the moisture from the onion and tomato helps to grind to a smooth paste . If needed add a little water.
- I prefer much hot so I made it spicy , adjust the amount of red chilli as per you level of spiciness.
- Sesame oil reduces the spiciness and gives a good taste , you can use any cooking oil.
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