Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. It has a healthy touch and it is usually prepared during festivals or special occasions at home. This paniyaram has the natural sweetness from karupatti and it has makes the taste different from the regular sweet paniyaram.

This sweet paniyaram takes some time and it needs little more effort to prepare, but the taste is really worth it. The outer part becomes slightly crisp while the inside stays soft. You can make this recipe when you have the urge to cook something traditional and homemade, mostly during weekends or festive days at home.

About Karupatti Paniyaram

Karupatti paniyaram is a traditional sweet which is made mainly using raw rice flour and palm jaggery. This recipe is commonly made in villages where people have used homemade rice flour and freshly prepared karupatti syrup. The flavor is very unique and it cannot be fully achieved when you use white sugar or normal jaggery.

The texture of this paniyaram has slightly crisp edges and soft at the center. Dry ginger powder and cardamom powder adds nice aroma and gentle warmth to the sweet. Since palm jaggery was used, the sweetness stays mild and it does not feels heavy to eat.

Traditionally, the dough has rested for many hours or it was kept overnight. This resting helps to improve the texture and overall taste of this recipe. After resting, you can loosen the batter with little water and syrup before frying. It can be deep fried or you have can make it in paniyaram pan, both the methods has gives good results.

I usually have prepare the rice flour and the karupatti syrup on the previous day itself. This makes the process more easier and it saves time on the next day. When you make this paniyaram at home, the kitchen gets filled with a nice palm jaggery smell.

Karupatti Paniyaram Ingredients

• Raw rice - I used homemade rice flour. You can try with readymade rice flour but can't guarantee on the authentic taste.
• Karupatti / palm jaggery - I used for sweetness. It gives deep flavor and color. There is no substitute for this in this recipe.
• Dry ginger powder - I added for mild spice. It balances the sweetness well. You can add little more if you like strong flavor.
• Cardamom powder - I add it for aroma. It gives that festival sweet smell and nice taste.
• Oil - I used it for frying. You can also use the panniyarampan with less oil. Use fresh oil for best taste. 

Why This Recipe Works

• This recipe uses traditional ingredients and simple method.
• This dish has natural sweetness and unique flavor.
• It has better texture and softness because of resting the dough.
• It has aroma from dry ginger cardamom, balances sweetness.
• You can either deep fry or use paniyaram pan according to your preference.

Similar Recipes

• Chola Paniyaram
• Karupatti pori urundai
• Paniyaram
• Vella Paniyaram
• Seeni paniyaram

How to make Karupatti Paniyaram Step by Step

1.Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.

2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage. Then transfer this to a mixer.

3.Grind to a fine powder. Transfer to sieve. Sieve it well.

4.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

5.Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities.

6.Now take flour in a mixing bowl, add ¾th of the syrup little by little.

7.Mix well with a ladle, then gather to form a dough.Refrigerate it for a day, traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded. Now mix the dough.

8.Add around ¼ cup water, then remaining palm jaggery syrup.

9.Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.

10.Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.

11.Let it cook when its golden turn over and cook till reddish brown on both sides

12.Drain in tissue paper. Alternately you can even make in paniyaram pan.

Serve hot or warm.

Expert Tips

• Rice flour - I always prefer homemade rice flour for this recipe. Store bought flour may change the texture little.
• Resting time - I make sure to give enough resting time for dough. You can rest it overnight for best taste.
• Syrup - I let the syrup cool completely before adding.Hot syrup may spoil the texture.
• Batter consistency - I prefer the batter should not be very thick or runny. It should resemble dosa batter.
• Frying - I always fry them on medium flame so that paniyarams get cooked evenly.

Serving and Storage

Serve this dish hot or warm for best taste, it tastes good on its own and does not need any side dish. You can also have these with coconut or tomato chutney. You can store the leftover paniyarams for a day at room temperature.

FAQS

1.Can I skip resting dough?

Resting helps in better texture. If in hurry, rest for minimum 2 hours.

2.Can I use white jaggery instead of karupatti?

Karupatti gives unique flavor. Using other jaggery will change taste.

3.Can I use readymade rice flour?

You can use it, but authentic taste may not come.

4.Can I make this in paniyaram pan?

Yes you can make it in paniyaram pan using little oil if you want to avoid deep frying andlook for a more healthier option.

5.Why my paniyaram is hard?

Either batter was too thick or frying temperature was high.

If you have any more questions about this Karupatti Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karupatti Paniyaram Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Paniyaram | Palm Jaggery Paniyaram

Karupatti Paniyaram is a healthy, mild sweetpaniyaram made by frying rice flour dollops that is blend with karupatti syrup.Karupatti Paniyaram takes time & effort to make however the taste willprove its worth. How to make Karupatti Paniyaram is described in this post withstep by step pictures.

Course Breakfast, dinner, sweet

Cuisine Indian

Keyword Festival, healthy recipes, Paniyaram, Paniyaram recipes, sweet recipes, tiffin recipes

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12 paniyarams

Calories 78kcal

Author Sharmilee J

Ingredients

• 1 cup raw rice
• ½ cup karupatti / palm jaggery tightly packed
• a generous pinch dry ginger powder
• ¼ teaspoon cardamom powder
• oil to deep fry
• ¼+1/4 cup water as needed

Instructions

• First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 45 mins. will be slightly moist only. Then transfer this to a mixer.
• Grind it to a fine powder in a mixie in batches. Then sieve it. If you find small balls break and sieve it.
• Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.
• Add ¼ cup water. Crush it well using a potato masher.
• Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities. Cool down completely.
• Now take flour in a mixing bowl, add ¾th of the syrup little by little.
• Mix well with a ladle, then gather to form a dough.
• Refrigerate it for a day, traditionally the dough is kept for a day to rest. But I kept for 2 hours then proceeded. Now shred the dough.
• Add around ¼ cup water, then remaining palm jaggery syrup.
• Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.
• Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.
• Let it cook when its golden turn over and cook till reddish brown on both sides.
• Drain in tissue paper. Alternately you can even make in paniyaram pan. Serve Karupatti Paniyaram hot or warm.

Notes

• It is better to give a good resting time for the dough.The authentic recipe says to rest overnight in the fridge.
• The edges are slightly crisp with a soft center.
• Palm jaggery is the specialty in this recipe so don't look for alternates.
• You can make the rice flour and palm jaggery syrup the previous day itself.
• You can try with readymade rice flour but cam't guarantee on the authentic taste.

Nutrition

Serving: 40g | Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 14mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg

The post Karupatti Paniyaram Recipe appeared first on Sharmis Passions.

Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.

About Chola Paniyaram

Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.

This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.

The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.

I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram  and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.

I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.

2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.

3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.

4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.

5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.

6.Now add salt, mix well. Keep covered and let it to ferment at least for  a day.

7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.

8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.

9.Add chopped onion, salt and saute well till onions become soft.

10.Now add the tempering to the batter.Mix well.

11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.

Serve hot with chutney of your choice.

Expert Tips

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Serving and Storage

You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes can freeze, reheat in pan to get crisp back.

If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chola Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chola Paniyaram Recipe

Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword Paniyaram, Paniyaram recipes, recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 Paniyaram

Calories 75kcal

Author Sharmilee J

Ingredients

• 1 cup cholam
• ¼ cup urad dal
• ½ teaspoon fenugreek seeds

To temper:

• 1 teaspoon oil + to fry
• ¾ teaspoon mustard seeds
• 1 teaspoon split urad dal
• 2 dry red chillies chopped finely
• 1 tablespoon curry leaves chopped finely
• ¼ teaspoon hing
• 1 big onion finely chopped
• salt to taste
• ¾ to 1 cup water

Instructions

• Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for atleast 6 hours.
• Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hours.
• Now rinse dal and cholam seperately,drain water and Set aside.
• First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
• It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
• Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.
• Now add salt, mix well .Keep covered and let it to ferment atleast for a day.
• See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
• Add little water if its too thick. Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
• Add chopped onion,salt and saute well till onions become soft.
• Now add the tempering to the batter.Mix well.
• Heat paniyaram pan, add little oil in each hole, pour the batter and cook covered. When you see the top being cooked, flip to other side. Cook till golden brown.
• Serve Chola Paniyaram hot with chutney of your choice.

Notes

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Nutrition

Serving: 125g | Calories: 75kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 3mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 73mg | Calcium: 23mg | Iron: 1mg

The post Chola Paniyaram | Sorghum Millet Paniyaram appeared first on Sharmis Passions.

Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter. 

About Vara Milagai Chutney

Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.

It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.

There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.

You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.

I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely. 

Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.

Chettinad Milagai Chutney Video

Vara Milagai Chutney Ingredients

• Red chillies - I have used these for heat since they give that sharp spicy taste. You can reduce it if you want milder chutney.
• Kashmiri red chillies - I added this mainly for color because it gives a nice deep red look. You can use only regular chillies also, but then the color comes a bit darker.
• Small onion - I have used this for the base flavor, it gives a mild sweetness and blends well with the chillies. You can add regular onion if you don't have small ones.
• Garlic - This adds great taste and flavor.
• Tamarind - I added a small piece for slight tanginess which balance the spice nicely. You can add little more if you like extra sour taste.
• Gingelly oil - I used this for tempering since it gives a lovely aroma and that usual traditional taste. If you don't have it, you can add little coconut oil also.
• Mustard seeds - This is added for tempering and gives a light nuttiness when it splutters. You can skip if you don't like mustard flavor.
• Curry leaves - This gives a fresh smell and blends so well with gingelly oil. You can add more leaves if you like stronger flavor.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Dal Chutney
• Mint Chutney
• Peanut Chutney

How to make Chettinad Milagai Chutney Step by Step

1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.

2.Add 15 small onion.

3.Add 10 garlic cloves.

4.Add rock salt to taste.

5.Add 1 teaspoon tamarind.

6.Add little water and grind it slightly coarse.

7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.

8.Add the prepared chili paste.

9.Saute well.

10.Cook for 5-7 minutes or until raw smell leaves.

11.Finally add 1 tablespoon sesame oil.

12.Mix it well and switch off.

Chettinad style raw milagai chutney is ready.

Expert Tips

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Serving and Storage

Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.

FAQS

1.Can I add tomato?

Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.

2.Can I make with Kashmiri chillies alone?

Yes you can, but then the chutney won't be much spicy, so adjust it how you like.

3.Can I add big onion?

Yes, you can add big onion but small onion adds more taste.

4.Can I make this chutney in advance?

Yes, it keeps well in fridge for two days. Just reheat a little before using.

5.Why sesame oil?

It gives the best flavor for this chutney, and it matches the chili taste so well.

If you have any more questions about this Milagai Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Milagai Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chettinad Milagai Chutney Recipe

Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, chettinad, chilli recipes, chutney recipes, dosa sidedish, idli side dish, oothapam kara chutney, Side Dish

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 150kcal

Author Sharmilee J

Ingredients

• 1 tablespoon sesame oil
• 10 kashmiri red chilies
• 5 red chilies
• 15 small onion
• 10 garlic
• 1 teaspoon tamarind
• rock salt to taste

To temper:

• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• few curry leaves

Instructions

• To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.
• Add 15 small onion.
• Add 10 garlic cloves.
• Add rock salt to taste.
• Add 1 teaspoon tamarind.
• Add little water and grind it slightly coarse.
• Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.
• Add the prepared chili paste.
• Saute well.
• Cook for 5-7 minutes or until raw smell leaves.
• Finally add 1 tablespoon sesame oil.
• Mix it well and switch off.
• Chettinad style raw milagai chutney is ready.

Video

Notes

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Nutrition

Serving: 40g | Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 728IU | Vitamin C: 192mg | Calcium: 71mg | Iron: 1mg

The post Chettinad Milagai Chutney Recipe appeared first on Sharmis Passions.