Thursday, November 15, 2007

Vara Milagai Thuvayal (Red chutney)


This is a common side dish among all south Indians, though they may call it by different names. A treat for people who want something hot with Idly or Dosa. Though it will look similar to Thakkali thuvayal,there is much difference in taste .Some are crazy of the hot and sour taste of this thuvayal. For picnics, this is a good choice as it will stay fresh even if not refrigerated for 2 or 3 days.
Ingredients (to grind)
Small onion-30
Red chillies-5
Tomato-1
Garlic-3 to 4 pods(optional)
Tamarind-little

To season
Gingelly oil-2 to 3 spoons
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon
Coriander leaves-little

Procedure
Grind all the items included in ‘to grind’. Dont grind it to a very smooth paste. Transfer the contents to a bowl. While transferring if the chutney is very irritant to the eye then it can be understood that the onions you are using is very much raw(it will be too raw immediately after harvest)If it is like that you have to cook it in the oil in which you season the chutney till the oil separates from the chutney. The regular method is just to season with the items in’ To season’ and pour it on the top of the chutney transferred into the bowl and mix well.3 table spoons of oil is to save our stomach from the harm of the raw chilies used. Excess oil as I have said earlier will also help to preserve the chutney for a longer period.

12 comments:

JennDZ - The Leftover Queen said...

I really love chutneys, there is just something to deep and delicious about the flavors because it is a condiment you can make it extra special and interesting. Looks delicious!

Welcome to The Foodie Blogroll!

solai said...

Thank you very much for your comments and encouragement

Chhaya said...

It sounds delicious. I wouldn't add garlic, it kills the other flavours.
Also post your 'procedure' clearly first thing, then make your comments regarding the nature of onions etc and altternative way of cooking.
Your blog is indeed interesting.
All the best.

Mrs Ramachandran
Boise, Idaho
Aug 2008

Solai Chidambaram said...

THANKYOU CHHAYA.I dont understand your comment about posting the procedure clearly.Very big and minute explanations are given for each recipe ,I believe as I write the blog mainly for those who are new to cooking.Moreover I dont understand what you mean by alternative method.So please be specific in ur comment

Priya said...

Hi Solai, i tried ur red chutney we loved it..thanks for this spicy side dish..

Me... said...

Hello Solai,

Today I tried your thuvayal and it was really yummy. Thanks a lot. I will be posting it on my site providing a link to yours which is the original.
Do visit my site when you find time.

Shobha
www.anubhavati.wordpress.com

anushia said...

hi Aunty,

Can this chutney be tried with white onions(small)....
Will it have the same taste????

Solai Chidambaram said...

Anushiya,You try.I dont think there will be much change in taste.To retain the colour instead of red chillies you add chilli powder.But you have to saute the powder in oil to be safe.

EKC said...

hello mam,
this week Solai's true kitchen week in our house.. daily menu based on ur blog only
Tried red chutney. My son loved like anything, thx a lot...

aruna said...

madam,
All your chettinad recipes are delicious....i tried almost all recipes....i have a doubt how to reduce kaaram,salt,tamarind in any kulumbu if added more?

Chris said...

hi tried this chutney today using big onions. tasted good. thanks sis.

hey why dont you post some recipes for toddlers, kids.

Skl said...

Hello aunty,
We tried this dish with dosa,it tasted great,thank you for such good recipes,
Skl