Spicy Mulagu Thenga Chammanthi for Idli Dosa Kerala Style | Next Level Red Chilli Coconut Chutney
Автор: Jinoo's Kitchen
Загружено: 2025-12-11
Просмотров: 582
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*first time on Internet* If you love those bold, homely Kerala chammanthis and chutneys, this Mulagu Tenga Chammanthi is going to be your new go-to. This is that fiery, red chilli chutney you often taste in old-school Kerala homes/small eateries, made with roasted KASHMIRI RED CHILLIES, fresh COCONUT, GARLIC, and SHALLOTS. The aroma alone feels like you walked straight into someone’s kitchen where food has always been made the traditional way. that too when had with hot idlis, i need not explain how it will taste, try it yourself.
detailed post: https://www.jinooskitchen.com/mulagu-...
heat a spoon of coconut oil, fry the red chillies until they turn slightly dark, roast coconut pieces until they take on a lovely reddish tint, then fry garlic with skin and shallots. Then everything gets crushed together into a coarse paste. No water. No fuss.
In the tempering, I keep it simple with coconut oil, mustard seeds, onions, curry leaves, and a soft tomato base with just the right amount of salt. When the crushed chilli coconut mix hits that pan, the whole house starts smelling like a classic Kerala breakfast joint.
This MULAGU TENGA CHAMMANTHI tastes unreal with IDLI, DOSA, APPAM, PATHIRI, or even as a side with curd rice. You can keep it dry or add a splash of water for a thick chutney. And honestly, it stays good for a couple of days, so it’s perfect for busy mornings too.
If you enjoy these traditional recipes, hit that like button, drop a comment, and subscribe. Helps a lot more than you think. And stay tuned for more homestyle Kerala dishes that feel nostalgic but still fit our busy modern lives.
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