There are some dishes , which takes me back you to many good memories…. this ulli mulak kuthiyath ( which translates to be onion , chilly smashed) . This is a spicy onion and chilly relish , I am yet to find the perfect English term for chammanthy if you know any please comment . 
Why is this so close to my heart ? It’s because it was my granny’s favourite. My granny is no longer with us . May Allah forgive her and bless her with paradise and may He unite us all together in paradise . (Ameen) 


In my childhood , this chammanthy was regular in my home , because we had our granny staying over with us . This was her favorite, she used to eat this with kanji (rice soup ) . 

Later on , when mom started being more informative about ulcer and health conscious that red chilly isn’t good for health , she gradually stopped making this and also restricted other spicy stuffs like achaar (pickles ) from our home .

Ulli mulak kuthiyath , why the name ? It’s because traditionally ,in Kerala ammi kall is used to make . And with kuthal (hit/grind) in it . Ammi kallu is the Malayalam term for mortar and pestle. It is a stone grinder used in Kerala, to grind spices . Back then wee were not found of electric grinders . The taste is really different of both the one grounded in electric grinder and in Ammi Kallu . Basically we put the shallots in it and with all energy paste it , a good form or exercise too . 

I my self don’t have Ammi kallu, you can use the small mortar and pestle or electric grinder . 


This can be vegetarian relish . I am making it non vegetarian by adding little dry shrimps . Dry shrimps are washed and patted with kitchen towel . 

There is no fixed quantity , I am just giving a rough figure you. Can increase or decrease according to your taste .

Ingredients 

  • Shallots – medium 10 nos
  • Dry shrimps – 2 tbs 
  • Dry red chilly – 5 nos 
  • Kashmiri red chilly powder -1 tsp (or more)
  • Tamarind -1 small piece (just wash and keep)
  • Salt to taste 
  • Coconut oil -2 tbs

Method

  • In a pan first dry roast the shrimps , then add dry chilly and 1 tsp oil (rest we need to use later) and just cook them for 2 min.
  • Then in a mortar and pestle or in an electric grinder add all ingredients , except coconut oil .
  • And squash well or grind it .
  • Pestle mortar version relish/chammanthy is what I love more.
  • Then add coconut oil and have it with rice or kanji or boiled tapioca / sweet potato. 
  • Spice level can be increased as per your taste . This would be medium spice only .
  • some even adds coconut too .
  • I had it with Dosa 



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