VengayaMolaga, is truely a Salem Special. I learnt this recipe from my mother’s friend Mrs Rathinam. Vengayam is onion and Molaga is chilli ( dry red chilli ). You will eat 2 more extra idlis with this chutney.
Very simple and easy ingredients are used, that is available at home. Best served with piping hot idlis, dosas, phulkas, pongal, and as a spread for bread. You will simply love the taste and colour.
Big onions – 3 ( chopped )
Dry Kashmiri red chillies – 4 ( soaked in hot water for 15 minutes and then drain it and use )
Tamarind paste – 1/2 teaspoon
Crystal salt to taste
Garlic – 2 flakes( chopped )
Oil – 2 tablespoon
Mustard seeds – 1/2 teaspoon
Asafoetida powder – 1 pinch
Chopped curry leaves – little
Take a big blender jar, add all the above mentioned ingredients. Blend to a little coarse paste. Season and serve.
1) Do not add water while grinding.