Onion Red Chilly Coconut Chutney - Neerulli Kempu Chutney – Erulli Chutney

Ingredients to Grind:

       1.       Onion or sambar onion  -  ½  chopped

       2.       Tamarind / Puli  -  SOAKED little

       3.       Salt - as per taste

       4.       Coconut Gratings / Tharayidha Poo  -  1 Cup

       5.        dried red Chilly / nungel Munchi -  5 or as per your spiciness level

Ingredients for Temper /Nesal:

       1.        Coconut oil / tharaidha enne  – 1 tsp

       2.   CURRY leaves – 1 sprig

       3.   Mustard seeds – ½ TSP

Procedure  - Method:

v    in a mixer jar add coconut gratings, soaked tamarind, salt, onion, red chilly. Grind it to fine paste with sufficient amount of water

v    one the mixture is ground add enough water to adjust consistency of the chutney . This chutney is little watery one.

v     heat oil in iron skillet preferably. When oil heats add mustard seeds. When the mustard seeds splutter add curry leaves. fry until curry leaves are crisp. Pour this tempering / tadka/ oggarane / nasal over the chutney.

v    serve chutney with any breakfast items that goes well with coconut chutney like idly, dose etc.

Relish this chutney and Post your valuable feedback

Onion Image Courtesy - https://pixabay.com/en/red-onions-vegetables-vegetable-onion-499066/ 

    Coconut image courtesy - https://pixabay.com/en/coconut-brown-food-ingredient-1123738/

TEMPER / NESAL GETTING READY FOR CHUTNEY

ONION COCONUT CHUTNEY

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Garlic Red Chilly Dry Chutney - Bollulli Kempu Nungel Chutney

Ingredients required for Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

1.        Garlic Pods / Bollulli  -  12 to 13 in number of small size

2.       Tamarind / Puli  -  Small Ball size soaked in water

3.      Rock Salt / Kal Uppu  - as per taste

4.      Coconut Gratings / Tharayidha Poo  -  1 Cup

5.      Red Chilly whole  / Nungel Munchi -  10 Both small and big variety

6.       Coconut oil / tharaidha enne  – to fry garlic

Procedure for preparation of Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

v      Peal the garlic

v      Fry the garlic in coconut oil until it turns brown. When it turns brown switch off the flame and allow the garlic to cool down

v      Grind together coconut gratings, fried garlic, rock salt, red chilli, tamarind  without adding any amount of water

v      Dry pulse using mixer with occasional stirring

v       Do not grind too fine

v      Garlic dry chutney – bollulli kempu chutney is ready to eat

Garlic chutney is to be eaten with rice or any dosa or other breakfast items

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