Ulliyum Molakkum - Pearl onion and red chilly chutney


This red hot chutney (both in color and taste) is a must dip for Idlis and dosas in the wayside eateries (thattukada) and teashops (chaaya kada). In Kerala, in the mornings,tiffin is also served in the teashops. During the latter part of the day, only kadi (bajji/bonda/vada) is served with tea. If any of you have had idli/dosa for breakfast in any restaurant in Kerala, this chutney must have adored your plate.
It is such a simple recipe. It tastes better when grinded on the ammikkal (grinding stone). It blends well unlike in the mixer grinder.
Even now if i prepare in small quantities, I use an ammikkal to get the right texture. This time I blended in the mixie.

Pearl Onions (Sambhar Onions) - 15 Nos
Red chilly - 7 Nos
Salt to taste

Just blend all the three to a fine paste. The color of the chutney is very appealing.
Steaming idlis and a cup of hot tea with mulakku chutney as dip, is a deadly combination for breakfast.

No doubt,this goes to RCI-Kerala hosted by Jyothsna of CurryBazaar



Since Onion is the main ingredient, this has to be part of the JFI-Onion, hosted by Radhika of Radhiskitchen

Coconut chammandi podi (Chutney powder)



Since the name Kerala means land of coconuts, I thought how can I send entries without a recipe, with coconut as a main ingredient. I wanted to try something which is not so very synonymous with Kerala cuisine for a non-keralite. The usual recipes that comes to one's mind when they talk of Kerala is Puttu-Kadala, Aappam-Ishtu, Avial, Kaalan, Paaladhapradhaman... and the list goes on.

Chutney powder or Chammanthi podi is a common chutney powder in all Keralite homes. The recipe has its own variations. Here is my recipe which uses only few ingredients and gives you a very tasty podi. This goes well with idli, dosa and of course with steaming rice mixed with oil.

Grated coconut - 2 cups
Red chilly - 20 nos
Urad dhal - 1/4 cup
Hing - a small piece or 3 tblspn powder
Tamarind - goosebery size
Salt to taste

Roast the coconut in oil till brown. I kept the grated coconut in MW high for 10 minutes. Later roasted in the kadai for 2 minutes.
Dry roast urad dal.
Add a teaspoon of oil to the skillet. If you are using hing piece, add that to the oil. When it gets fried, remove from oil and add red chillies. Hing piece is fried in oil for easier grinding, else it will be sticky.

When it cools to room temp, powder chillies, urad dal, hing and tamarind. Then add the coconut and salt. Powder fine. Transfer to a air tight bottle.




This my second entry to RCI- Cuisine of Kerala hosted this month by Jyothsna of Currybazar

Gooseberry pickle

Gooseberry Pickle (Nellikai Achar)

An easy to make pickle. In Kerala, during gooseberry season, this pickle will surely find a place in any sadhya(feast). This pickle doesn't have a very long shelf life as it is with pickles as such. It stays fresh for more than a week on refrigeration.

You need

Gooseberry - 1/2 Kg

Salt - 3 tbspn

Water - 2 tblspn

Oil - 2 tblspn

Roast the below ingredients in a tablespoon of oil and powder when it cools to room temperature

Red chilly - 15 Nos. (Adjust accordingly)

Methi seeds- 2 tspn

Hing powder - 2 tspn.

First start roasting the chillies. When it is almost done, add methi seeds and hing powder.

Preparing the berries

Keep the g.berries in a vessel and pressure cook the g.berries for 3 whistles. No need to add water.

When cooled, slightly crush the berries and remove the seed. Take care that it doesnot turn mushy.

Take salt and water in a vessel and boil it for 2 minutes or more so that the salt is completely dissolved. Leave it to cool.

Add the boiled salt water, powdered chilly to the deseeded berries and mix well.

Heat 2 tblspn of oil and when cooled,pour over the pickled berries and transfer to airtight bottles.

This is the first time I am participating for any event in blogosphere. Being a Keralite, I am more than happy to sent in this entry to RCI-Cuisine of Kerala hosted by Jyothsna of CurryBazaar.