I had no idea about this recipe until today morning. As usual, it was a phone conversation(gossiping ;) ) with my friend Shalu, when she asked me to try this recipe. She is from Chettinad and I use to bug her or ask her to bug her mom ;) for authentic chettinad recipes. As I was noting down the recipe, I wondered how this chutney is called Milagai chutney, as it includes potato and lot other ingredients which I haven't seen in one of the milgai chutneys that my Amachi (granny) use to make. But, she calls it as milagai chutney and I do not want to change the name and giving the same title here ;). Though the title and ingredients doesn't match, this is a lipsmacking chutney. Me and especially my kids thoroughly enjoyed it along with the idlies.
Chettinad Milagai Chutney
Serves 3 to 4
3 to 4 pearl onions(roughly chopped)
1/2 tomato chopped
1 very small size potato-cooked and mashed
1/4 tsp black mustard
1/2 tsp urad dhal
few curry leaves
3 tbsp oil
salt (as per taste)
To grind into a fine paste
15 to 17 pearl onions(peeled)
1 1/2 medium size tomato
To grind into a coarse paste
1 tsp saunf
1 tsp jeera
2 to 4 dried red chillies
1 1/2 to 2 tbsp shredded coconut
2 tbsp roasted gram dhal (pottukadalai)
1.In a pressure pan/ cooker, add oil and once it is hot, add the black mustard,curry leaves and urad dhal, when the mustard starts spluttering and the urad dhal turns golden brown, add the pearl onion, saute until soft, followed by the tomato, while it is getting cooked add the finely ground paste and saute at low flame for 2 minutes. Now add the coarse ground paste and saute for few seconds, add 1/4 cup of water and enough salt needed and close the lid. Pressure cook for 1 to 2 sounds.
2.Once the pressure is completely released, add the mashed potato and stir well.
3.Serve it with hot idlies and dosas.
- This chutney should not be very thick or very thin. Add water accordingly.
- The chutney turns best with sour tasting tomatoes something similar to country tomatoes.
- Add a very small size potato, else the taste of the dish is definitely going to ruin.
- The chutney should be slighly spicy. Add chillies accordingly.