This is a special chutney from Tirunelveli, perfect to accompany any breakfast dish made with just salt, such as rice dosa, idli, or plain dosa.
Ingredients:
Finely chopped green chilies – 5 or 10 if they are less spicy.
Rock salt – to taste.
Turmeric powder – 1 teaspoon.
Tamarind extract – made from soaking a lemon-sized ball of tamarind.
Jaggery powder – 1 teaspoon.
For tempering:
Fenugreek seeds – 1 teaspoon
Curry leaves – 1 sprig
Mustard seeds – 1 teaspoon
Sesame oil – 4 to 6 teaspoons.
Asafoetida – 2 pinches
Method:
Extract the tamarind juice and chop the green chillies and keep aside.
● In a pan, heat the oil and add mustard seeds, fenugreek seeds, and curry leaves.
● Once the mustard seeds splutter, add asafoetida.
● Add the chilies and sauté. There will be a pungent smell from the chilies. It’s good to have exhaust or chimney on. Alternatively, do this with the kitchen window open.
● Add turmeric powder.
● After the chilies are well sautéed, add salt.
● Add the tamarind extract and let it boil. Stir occasionally.
● After some time, the tamarind will gradually reduce, and the oil will separate.
● Add jaggery, stir for two minutes, and turn off the stove.
Keep this crushed chili mixture in the same pan for about ten minutes, and then transfer it to another container. It can be kept outside for 3 days. It can be used for up to 7 days if stored in the refrigerator.
To temper the spiciness, you can reduce the amount of chili. Alternatively, you can add sesame powder and let it simmer.
A perfect accompaniment for hot rice and dosa.
Recipe from Deepa Sriram
Simple home cooking 