Varuthu Aracha Milagai Chutney
This is an ever-hit side dish in our home since my childhood. 😍🤗 This is fondly called as VARUTHU ARACHA MILAGA PODI in our
home. We all consider this as KING OF CHUTNEYS.... that much compelling will be the taste, Amma make this in lil different method, but as always, I customise it the
way I like. This can be stored in air tight container and used for two days.
It tastes awesome with hot idlis and crispy dosas. I recommend
everyone who read this to try at home. DONT MISS... MISS PANNA KANDIPA
VARUTHAPADUVENGA 🤗😄😄Those who like hot chutneys will surely love this. We should
always consume this chutney along with good amount of gingelly oil to balance
the kaaram.
Ingredients
Red chillies 15 -17 nos.
Urad dhal 1 tablespoon
Garlic 10-15 nos.
Small onion 2nos.
Curry leaves 1handsful
Oil 1/2 tablespoon
Directions
In a kadai, add oil and fry the red chillies. Keep
aside.
In the same pan fry urad dhal till golden and keep aside.
Now give a quick stir of garlic and onions. Transfer it to a
plate.
Add curry leaves in the kadai stir it well and switch off the
flame. Allow it to cool and the curry leavers will become crispy.
Now add all the fried items in a mixer jar, add salt to it
and grind it to a fine paste by adding required amount of water.
Transfer to a serving bowl.
VARUTHU ARACHA MILAGAI CHUTNEY is now ready to serve❣️❣️💁
Relish it with hot idlis and crispy dosas with plenty of
gingelly oil added to chutney in your plate. 😋😋😋
My comments
Make it to a flowing consistency if you want to serve it
immediately.
If you want to store it for the next day, take a batch of
the chutney before adding water and refrigerate it in a air tight container.
You can skip adding onions, my mom doesn’t add but I IIprefer
to add it.
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