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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.
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