Molaggu 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
- 3 nos Pearl onions (Kunjulli)
- 4 - Curry leaves
- 1 tsp Chilly powder
- Salt, to taste
- 11/2 tsp Coconut oil
- 1 tsp Vinegar
Preparation
Step 1
Crush together onions, curry leaves, chilly powder and salt.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Add the crushed mixture and cook for about 2 minutes.
Step 4
Transfer this mixture to a small bowl.
Step 5
Add vinegar to it and Stir everything together thoroughly.
Step 6
Goes well even if all that there is on the menu is rice, mor(pacchaa or kaacheethe) and yesterday`s thoran.
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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