I am talking about the “smoking” hot red chillies being roasted on my stove top. What did you think ;)?
I am on my way to make a tangy Ulli-Thenga- Chammanthi (a.k.a Shallots-Coconut- Chutney). Oh! Just talking about it makes my mouth water. It is a Malayali side-dish, generally served with Kanji, or rice-porridge. The spicy tangy chutney pairs well with the bland Kanji.
When I was a kid, we always had pej, (Konkani name for rice porridge) for dinner. It was a simple dinner, and my dad would make a fresh upkari or vegetable stir fry every night.
At my husband’s house, having Kanji was frowned upon. They had Kanji only when they were sick. This is because of the fact Kanji is very easy to digest, thereby making it an ideal food for those sick days. My husband’s family found it very amusing that we had Kanji for dinner every night (even though we were not sick :)).
I love Kanji and to make my husband also
like eat it, I started making Ulli-Thenga-Chammathi (Onion Coconut Chutney) as a side dish. And shallots give it a distinct and unique taste, you can substitute shallots with onions. It’s very simple to make and can be made in a few minutes, provided you have grated coconut. You can either use freshly grated coconut or thawed frozen coconut. I have even found frozen coconut at Walmart – in the dessert toppings aisle.