Bajji Milagai Chutney ~ Side Dish for Dosas

Bajji Milagai Chutney

Bajji Milagai Chutney is a lip smacking spicy chutney that can be served with Dosas or Idlis. This is a healthy chutney that can be made easily using the long green pepper used for making bajjis.

We already have a version of chutney with this bajji pepper, however, there are so many variations you can bring in with the same ingredients to make the dish interesting.

If you want to avoid peanut chutney or coconut chutney and incorporate other vegetable chutneys along with your tiffins, this one is fantastic.

We are starting a new edition of BM#89, and for this week its going to be Condiments on the side. So I will be showcasing regular chutneys that I make for Dosas

Bajji Milagai Chutney

Bajji Milagai Chutney

Ingredients Needed:

For the ground paste
4 nos Bajji Milagai chopped into half
2 to 3 Dry Red Chillies
2 tbsp Urad Dal
1 medium Onion
1/2 tsp Tamarind extract
2 to 3 tbsp Coconut grated
1 tsp Cooking Oil

For the Tempering

A Pinch Asafoetida / Hing
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Handful Curry Leaves
1 tsp Cooking Oil

For Ground Chilli Paste

Heat the oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
Saute well, then add the chopped chilies, fry well.
Next, add the coconut and combine well.
Just when you are switching off the flame, add the salt, hing, and tamarind.
Keep it aside till it cools down.
Then take it in a mixer and grind to a paste, but not too smooth.

For the Tempering

Heat a pan with oil, add mustard, urad, curry leaves.
Next, add the ground paste and cook on low flame for a couple of mins.
Serve with Dosas or Idlis

Bajji Chilli Chutney

Print Recipe
Bajji Milagai Chutney
Bajji Milagai Chutney is a lip smacking spicy chutney that can be served with Dosas or Idlis. This is a healthy chutney that can be made easily using the long green pepper used for making bajjis.
Bajji Milagai Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Tamil Nadu
By Cook Method Stovetop
Dish Type Condiments
Servings
Ingredients
For the ground paste
For the Tempering
Cuisine Tamil Nadu
By Cook Method Stovetop
Dish Type Condiments
Servings
Ingredients
For the ground paste
For the Tempering
Bajji Milagai Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For Ground Chilli Paste
  1. Heat the oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
  2. Saute well, then add the chopped chilies, fry well.
  3. Next, add the coconut and combine well.
  4. Just when you are switching off the flame, add the salt, hing, and tamarind.
  5. Keep it aside till it cools down.
  6. Then take it in a mixer and grind to a paste, but not too smooth.
For the Tempering
  1. Heat a pan with oil, add mustard, urad, curry leaves.
  2. Next, add the ground paste and cook on low flame for a couple of mins.
  3. Serve with Dosas or Idlis

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15 comments

  1. This is interesting and also a recipe at the apt time. I am growing bajji milagai and was wondering what else I can make with it apart from bajji. I am bookmarking the recipe and will be making it once my yield starts coming 🙂

  2. Here, bajji milagai is only for bajji!!Never imagined that we could make chutney with this. I need to make this Srivalli as I am always on teh lookout for new sides for idli and dosa.

  3. I have only made bajji with that molaga….nice to see a chutney recipe with that! Looks delicious especially with that crispy dosai!

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