Red Chili Chutney / Varamilagai Thuvaiyal

It is an easy to prepare Tamil home recipe, also called Milakai / Chilli / Lal mirchi / Lal mirch / tuvaial / thohaiyal / thovaiyal / thovial / thovaial.


Ingredients:

• Red chili (Varamilakai): 7
• Tomato (Thakkali): 2
• Onion (Vengayam): 1
• Tamarind (Puli / imli): A little (A small lemon sized ball)
• Curry leaves (Karuveppilai / kari veppilai / kari patha): About 10
• Mustard (Kadugu / Rai / Sarson): ½ tsp
• Black gram (Uluntham paruppu / uluththam paruppu / Urad dhal / dal): ¼ tsp
• Split chick peas (kadalai paruppu / Channa dal): 1 tsp
• Oil for frying: 1 table spoon
• Salt: As required
  
  

Method of preparation:

• Cut the onion.
• Cut the tomatoes.
• Heat 1 tsp of oil in a wok (iruppu chatti / tawa).
• Add split chick peas, curry leaves and red chilies.
• Wait for spluttering and add onion.
• Sauté well.
• Add the tomatoes.
• Continue sauté for a while.
• Add the tamarind ball and stir.
• Remove from flame.
• After cooling, finely grind all the ingredients with salt.
• Heat again 2 tsp of oil in a wok.
• Add mustard followed by black gram.
• Allow to splutter.
• Mix this with the chutney and transfer to a serving dish.
  

Tastes good with hot idli / idly, dosai / dosa, Puri, purotta / barotta / parantha, vellai paniyaram, kulipaniyaram, etc.

Vellai Paniyaram

It is a very popular, tasty, easy to prepare Chettinadu dish, white in colour and soft to touch.
Vendanpatti, Veguppatti, Velangudi, Vairavankoil and Pillaiyarpatti special.

Method of preparation

• Wash and soak 1 cup of raw rice ( Pachcharisi / Kachcha Chawal) and 1/6 cup of Black gram (Uluntham paruppu / Urad dal) in water for about an hour.
• Drain the water.
• Finely grind to obtain batter.
• Add water little by little while grinding to get Dosai batter consistency.
• Add salt as per requirement at the last stage of grinding.
• Transfer the batter to a vessel.
• Heat three cups of oil in a deep pan (Iruppu chatti / Wok / Tawa)
• Pour the batter in the hot oil using a ladle (Soup Spoon).
• The batter will become flat and float on the oil.
• Turn to the other side so as to be cooked well equally on both the side.
• Remove this Vellai Paniyaram from the pan, drain the oil and keep it on a plate.
• Continue making Vellai Paniyarams and add them to plate.
• Serve hot with tomato chutney (Thakkali thuvaiyal).