Chinna Vengaya Chutney
- First we need to soak red chillies & tamarind in hot water for 30 minutes (or we can microwave them for 2 minutes).
- Blitz them until the seeds of chillies are almost crushed into a paste.
- Add shallots, garlic & salt into the red chilli paste and pulse for few seconds.
- Transfer the chutney to a bowl.
- Serve shallot chutney along with sesame oil as accompaniment of kurunai dosai.
"Kurunai Dosai" table of contents
- Kurunai Dosai
- Page 2
- Page 3