കൊതിയൂറും മുളക് ചമ്മന്തി

Ingredients:
Dry red chilly – 28 small or as per taste
Shallots – 175g
Curry leaves – 1 sprig
Turmeric powder – 4 pinches
Tamarind – Lemon sized (Break into small pieces)
Grated coconut – 2 tbsp (Optional)
Coconut Oil
Salt
Steps:
Heat oil in a pan.
Add dry red chillies and saute. Take care not to burn them.
When the chillies become hot, add roughly chopped shallots.
Add curry leaves and keep sauteing.
Once the shallots start to turn golden, reduce the flame and add turmeric powder, followed by tamarind.
When everything gets roasted well, switch off and let it cool.
Once cool, add salt and grated coconut.
Grind it to a smooth paste without adding water.
Enjoy the mulaku chammanthi with rice, kanji, kappa, dosa or idli.
This can be stored at room temperature for 4-5 days.
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