Kappa Puzhukku with Mulaku Chammandi

Ingredients

• 2 tbsp coconut_oil (Use virgin coconut oil for the most authentic flavor.)
• 10 piece kashmiri_dried_red_chili (Adds vibrant color and mild heat.)
• 5 piece byadgi_dried_red_chili (For spiciness. You can use Guntur or other hot varieties.)
• 150 g shallots (Also known as Cheriya Ulli or pearl onions. Peeled and roughly chopped.)
• 1 tbsp tamarind_paste (Use thick, concentrated paste.)
• 0.75 tsp salt (Adjust to taste.)
• 2 tbsp water (Use as needed for grinding.)

Instructions

1. 1

   Roast Chilies and Shallots

   • Heat coconut oil in a small, heavy-bottomed pan over medium heat.
   • Once the oil is hot, add both types of dried red chilies. Roast for 30-45 seconds, stirring continuously, until they puff up slightly and become aromatic. Be careful not to burn them, as this will make the chutney bitter.
   • Remove the roasted chilies from the pan and set them aside on a plate to cool.
   • In the same pan with the remaining oil, add the chopped shallots. Sauté for 4-5 minutes, stirring occasionally, until they become soft, translucent, and start to get golden brown at the edges.
2. 2

   Grind the Chutney

   • Allow the roasted chilies and shallots to cool down completely to room temperature. This is important for getting the right texture.
   • Transfer the cooled chilies, roasted shallots, tamarind paste, and salt to a small blender jar or a traditional stone grinder (ammikallu).
   • Pulse a few times without adding any water first. This helps in breaking down the tough skins of the chilies effectively.
   • Scrape down the sides of the jar.
3. 3

   Adjust Consistency and Serve

   • Add 1 tablespoon of water and grind again to form a coarse paste. If the mixture is still too dry, add the second tablespoon of water and pulse until just combined.
   • The final texture should be a thick, coarse, and semi-dry paste, not a smooth, runny chutney.
   • Taste and adjust the salt if necessary.
   • Transfer the Mulaku Chammandi to a serving bowl. For an enhanced aroma, you can drizzle a teaspoon of fresh, uncooked coconut oil over the top before serving. Serve with hot kanji (rice gruel), dosa, or idli.