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One of the reasons that make a Mysore masala dosa unique in comparison to the other varieties is a layer of spicy, red paste-like substance that is smeared before the addition of the masala. The red chutney, or kempu chutney, as it is more commonly known down south, is typically of Karnataka origins. Although originally spicy with a punch from garlic and tamarind, contemporary version uses mellower varities of chillies like the Byadgi.
The chutney is thicker in consistency compared to most other chutney varieties, to allow for easy slathering on dosas but also works wonderfully with ragi dosas, egg dosas, soft, fluffy idlis and even parathas. Unlike most other chutneys, the method to make this works backwards too, with tempering all the ingredients before grinding them finely. You could adjust the spice levels according to how you prefer
Recipe:
Ingredients:
Image Credits: Shailasheshadry/Delishably
- 10 dry red chillies (Guntur chillies)
- 5 Byadgi chillies
- 2 tablespoons coconut or vegetable oil
- 2 teaspoons tamarind pulp
- 1 tablespoon roasted Bengal gram
- 6 cloves garlic
- 1 onion, diced
- 1 teaspoon cumin seeds
- Salt to taste
Method:
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- Soak the red chillies in hot water for about 20 minutes and drain.
- Heat oil in a pan and temper the cumin seeds. Once they begin to splutter, add the garlic and onion and sauté until they start caramelising. Add the chillies and mix well. Toss them in the oil for a few seconds before turning off the heat.
- Transfer the mixture to a blender jar and add the remaining ingredients and blitz into a smooth paste of sorts. Avoid adding any water until absolutely necessary. If you do, ensure it is not more than a tablespoon. Store in a clean, air-tight jar and keep in the fridge for up to two weeks.
