Recipe for Pacha Vengayam Chutney – Raw Shallots Chutney which is spicy and tangy and an excellent accompaniment for millet based dishes like Ragi Mudde, Kambu Saadam and even idli. Video Recipe.
This is a very easy to do no cook chutney that can be made in under five minutes. Since everything is ground raw, its good for the gut too. This chutney is a little spicy. So a word of caution on that. This chutney goes so well with all the millet based dishes like ragi kali, kambu saadam, sola soru etc… It tastes really good with hot idlies too. The trick in this chutney is to grind it coarse and not to add water while grinding. In some households, sesame oil is used and in some, coconut oil. Both tastes different and are equally delicious. The best 5 minute chutney you should have in your repertoire.
Here are some products that will be useful for making this chutney Indian Mixie – https://amzn.to/2Y9W9sj Coconut Palm Sugar – https://amzn.to/3mcpE4E
Here is the video of how to make Pacha Vengayam Chutney – Raw Shallots Chutney
5 dry red chillies 1 marble size tamarind 7 pieces sambar onion / Indian shallots 2 sprigs curry leaves 2 tablespoon Indian sesame oil 1/2 teaspoon rock salt 1 teaspoon palm sugar or jaggery
Soak the dry red chillies and tamarind in hot water for 5 minutes.
Take a mixie jar and add in all the ingredients except shallots. If we add shallots at this stage, it will become a paste when ground. We want the shallots to be ground in bits and pieces. So we will grind the shallots at last.
I have used Indian sesame oil for making this recipe. As a variation, coconut oil can also be used and the flavour is different and nice too. Use whichever oil you have or in the mood for while making. I like both the versions.
Grind everything without adding water to a coarse paste. Open the mixie jar in-between and mix well so the spices sticking on the sides etc.. too get ground evenly.
Once the mixture is coarse, add in the shallots and grind again. Just pulse it once or twice. Do not grind this chutney to a fine paste. We need it as a coarse paste.
Remove the chutney from the mixie jar and transfer it to a bowl. For storing this chutney for longer periods, add a bit more oil and mix well. Refrigerate for up to 3 days.
Notes
Adjust the quantity of chillies according to your spice levels. Jaggery nicely balances the taste of this chutney. So do not omit jaggery.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 0m
5 dry red chillies 1 marble size tamarind 7 pieces sambar onion / Indian shallots 2 sprigs curry leaves 2 tablespoon Indian sesame oil 1/2 teaspoon rock salt 1 teaspoon palm sugar or jaggery
Soak the dry red chillies and tamarind in hot water for 5 minutes.
Take a mixie jar and add in all the ingredients except shallots. If we add shallots at this stage, it will become a paste when ground. We want the shallots to be ground in bits and pieces. So we will grind the shallots at last.
I have used Indian sesame oil for making this recipe. As a variation, coconut oil can also be used and the flavour is different and nice too. Use whichever oil you have or in the mood for while making. I like both the versions.
Grind everything without adding water to a coarse paste. Open the mixie jar in-between and mix well so the spices sticking on the sides etc.. too get ground evenly.
Once the mixture is coarse, add in the shallots and grind again. Just pulse it once or twice. Do not grind this chutney to a fine paste. We need it as a coarse paste.
Remove the chutney from the mixie jar and transfer it to a bowl. For storing this chutney for longer periods, add a bit more oil and mix well. Refrigerate for up to 3 days.
Notes
Adjust the quantity of chillies according to your spice levels. Jaggery nicely balances the taste of this chutney. So do not omit jaggery.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 0m
Find it online : https://www.kannammacooks.com/pacha-vengayam-chutney/
Recipe for muttai kari dosai made with boiled eggs and onion tomato masala. This is used as a topping for the dosai. Recipe with video.
This is an easy and delicious dish to make when you have excess boiled eggs at home. The boiled eggs are mixed with a spicy sautéed onion and tomato mixture. Make sure to spend that extra minute to fine chop the ingredients. To this, I whisk in a couple of eggs too so the egg mixture will stick to the dosai without falling while flipping the dosai. The creamy cooked eggs on dosai – a sure winner. It tastes super crisp on the sides and creamy on every bite. This dosai doesn’t even need accompaniment. It can be served as is.
I use regular idli dosai batter for making this recipe – https://www.kannammacooks.com/idli-dosai-batter-recipe/
Here are some products that will be useful for making Muttai Kari Dosai – Egg Masala Dosai Triply heavy Saute Pan https://amzn.to/39OKH7x Garlic Press https://amzn.to/3A1GlF6 Cast Iron Dosai Pan https://amzn.to/3zTBbe3 Dosai Turner https://amzn.to/3zZio0S Indian Sesame Oil https://amzn.to/3AZ2wwJ
Here is the video of how to make Muttai Kari Dosai – Egg Masala Dosai
For the Muttai Kari Dosai Masala
1 tablespoon Indian Sesame Oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 3 cloves garlic, minced 1 tablespoon curry leaves, finely chopped 1/2 cup Onion, finely chopped 1/2 teaspoon salt 1/2 cup tomatoes, finely chopped 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/2 teaspoon red chilli powder 1/2 teaspoon coriander powder 1/4 teaspoon black pepper powder 2 - 3 finely chopped green chillies 2 tablespoon coriander leaves, finely chopped
Other Ingredients
2 boiled eggs, peeled and coarsely chopped 2 raw eggs 3 cups idli – dosai batter Indian sesame oil for making dosai 1 teaspoon black pepper powder – for finishing
For the Muttai Kari Dosai Masala
Heat oil in a pan. I like the flavour of Indian sesame oil for this recipe. When the oil is hot, add in the cumin seeds, fennel seeds, finely chopped curry leaves and finely chopped onions. You want to fine chop all the ingredients. If the pieces are big, it wont adhere well to the dosai when added as a topping. Saute the onions till soft.
Add in the salt and the finely chopped tomatoes. Saute for a few minutes. Add in all the spice powders and sauté for a few seconds. Finally add in the chopped green chillies and the coriander leaves. Adjust the chillies according to your taste.
Take a bowl and add in couple of boiled and peel eggs. Roughly chop the eggs with a knife or a fork. Add in the cooked masala mixture. Break two eggs in the bowl. The eggs will help as a binder and will also stick well to the dosai. Mix everything well to combine.
For Making Dosai
Heat a cast iron dosai pan. When hot, add in a ladle of dosai batter. Around 3 inches diameter. I like to make small dosai as its easy to flip and looks really cute too. Gently spoon the egg masala on top of the dosai. Sprinkle oil and let it cook for a minute.
Flip the dosai and cook for a minute more. Flip again. Sprinkle black pepper powder on the dosai. The muttai kari dosai is ready. Serve hot.
Notes
I use regular Idli Dosai batter for making this recipe.
Idli Dosai Batter Recipe – https://www.kannammacooks.com/idli-dosai-batter-recipe/
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
