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