Shallot-red chilli chutney with Dosa

Processed with Moldiv
Processed with Moldiv

Dosa  is a staple food in southern India and a very popular dish across India. Each state of south India—Kerala, Tamil Nadu, Andhra Pradesh and Karnataka—have a different accompaniment that is eaten with dosa. Much like the accompaniment is different, the dish is pronounced differently in different regions of the country. While we Malayalis call it ‘dosha’, people in Tamil Nadu call it ‘dosai’, in Gujarat it’s called ‘dhonsa’ while in some north Indian states, it is called a ‘dosa’.

It’s basically a crepe made out of fermented batter from rice and black lentils (urad dal) and had as a breakfast in South India. Today’s post, however, is not on the dosa but on the accompaniments or the side dishes that dosas are usually eaten with in India. While Saambaar is an ideal accompaniment, there are various chutneys that are served along with the humble dosa. Among the most commonly served chutneys are coconut chutney (with green chillies or red chillies), onion chutney, onion-tomato chutney, tomato chutney, gunpowder (made with urad dal, chana dal, hing and curry leaves  with a generous pouring of coconut oil), red chilly-coconut oil chutney, etc.

The all-time favourite accompaniment that’s always served with dosa or idli is the simple and spicy raw shallot chutney, a recipe that I picked from my grandmother-in-law. A gem of a person, Ammumma—as we call her, is very inspiring in the way she lives her life. She has a solid determination, takes good care of her health, goes for regular walks, has no fear travelling alone to different cities and is strict when it comes to her diet. She is fond of traditional food and we can go on discussing food for hours together. Here, I am dedicating my post to our cool, modernly traditional, dear Ammumma.

Shallot-red chilli chutney with Dosa

Ingredients:

Shallots-8-10 nos

Red chilli powder-2 teaspoons

Coconut Oil-2 tablespoons

Water – 1 spoon

Salt to taste

Method: In a traditional mortar and pestle, crush the shallots. If you do not have a mortar and pestle, just use a stone or simply grate the shallots. DO NOT use a mixer to crush the shallots or it will take away the juices and the taste. Do not make a paste but crush enough to make it smooth. Add salt, red chilli and pour a spoonful of water

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s