Kurumulagu Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 2 servings
- 11/2 tsp Pepper
- 1/2 tsp Cumin seeds (Jeerakam)
- 1/2 Of Onion
- 2 - Garlic pods
- 2 nos Red chillies (Kollamulaku)
- 1/2 tsp Asafoetida powder (Kayam)
- 1/2 tsp Coriander powder
- 1 nos Tomato
- Coconut, to taste — grated
- 2 tbsp Oil
Preparation
Step 1
Warm the oil in a pan or a kadai.
Step 2
Fry pepper, cumin seeds, onion, garlic, red chillies, grated coconut and coriander powder.
Step 3
Add tomato and fry, till it becomes a paste.
Step 4
Heat the oil in a small pan.
Step 5
Add asafoetida followed by mustard seeds and allow it to allow to crackle.
Step 6
Add the seasoning into the above chutney.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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