Yesterday after the visit to Connemara market , I was wondering how to test the spice levels & flavor of the Scotch bonnet Chilli Pepper ( Odankolli Mulaku), so decided to make an ulli Thakkali Chutney to go along with the dosha & arachuvitta sambaar for breakfast. This chutney was taught to me by an acquaintance in Chennai which I have tweaked to my palate. In a kadai, add some half a tsp of cumin & fennel each to 1 tbsp of sesame oil, splutter, add 1 chopped onion . Sautee till translucent & soft , add the chopped tomato till it is cooked down along with some salt & a tsp of karuppatti ( Palm Jaggery). Let this cool, transfer to a mixie, along with a tbsp of pottu kadalai ( Roasted Chana dal) , one Scotch bonnet , a small ball of tamarind & grind to a fine paste. Now temper this with some mustard seeds, red chillies,kaayam ( hing / asafoetida) , urad dal ,chana dal & curry leaves. Voila your Chutney is ready.The dals add a crunchy element to the chutney. I have deliberately kept other spices low to taste the Scotch bonnet. It has a searing heat & unique flavor which was balanced by the sweetness & tartness of other elements. I can still feel the heat in my nostrils even though the chutney was not that spicy per se. Pottukadalai makes the Chutney creamier & also improves the protein content . You could replace it with peanuts or a mix of peanuts & sesame. Quite nice! P.S If you chose to not temper, it can be a great spread in itself for sandwiches #foodloose #scotchbonnet #odankolli #ulli #thakkali #chutney #vegan #flavorfol #plantbased #plantfood #localfood #easypeasy #tomatoes #onion #southindian #trivandrumfoodies #foodgasm #nativepride #quickfix #vegetariansofinstagram #trivandrum (at Trivandrum, India) https://www.instagram.com/p/CAE_ovXlW-s/?igshid=1m19igesg0ux8
