Uppumenasu (Salt and red chilli chutney)
Ideal for those lazy Sunday afternoons, with no mood to cook and too lazy to lunch outside, this chutney takes 5 minutes and can be used with leftover dosas or idlis from the morning breakfast or with ganji(rice with water).
Red chillies(byadagi or
): 7 nos. Guntur
Tamarind pulp : 3 tbspoon.
Salt : As per taste
Jaggery: a thumb sized lump soaked in water
Oil : 2 tbspoon
Mustard seed: ½ tbspoon
Take oil and mustard seeds in a vessel and heat it with small flame till the mustard seeds start sputtering. Add red chillies and shallow fry them till they become crisp. Allow the mixture to cool and later crush the red chillies with your hand.Add tamarind pulp and jaggery dissolved in water and then some salt to taste.
P.S: Optionally you can add asafetida to the hot oil after chillies have turned crisp.