Recipe for மொளா சாந்து – Mola saandhu. Super spicy Raw garlic chilli chutney. Tamil style spicy raw chutney. Recipe with step by step pictures.
Weapons grade Mola saandhu – Super spicy Raw garlic chilli chutney. I made “மொளா சாந்து – Mola Saandhu” that took the tamil twitter world by storm a few months back. Mola is molaga / chilli and saandhu is paste. This is a super spicy chutney where everything is ground raw. Raw garlic and raw shallots are very good for the gut. Spice level for this chutney is 10/10. This is for spicy food lovers only 
Here is the recipe. You will need the following ingredients. The original recipe did not have jaggery. But I really like to add a small piece of it as it balances the pungency of garlic and shallots well without over powering.
Dry roast the chillies. I use a combination of the regular guntur chillies and my favorite byadagi chillies. The byadagi chillies are not hot. But they give a very nice colour to the chutney. If you cannot get byadagi chillies, please substitute kashmiri red chillies. Also adjust the chillies according to the taste of your family.
Take a small mixie jar and add all the ingredients to the mixie. Do not add any water. Pulse several times so it all comes together as a fine paste.
Grind to a fine paste.
Now comes the important step. The chutney needs to rest for a couple of hours so everything can marinate well in the oil and the flavours will develop.
That’s all she wrote:) Mola saandhu is ready. Serve with idli or dosa.
Mola Saandhu மொளா சாந்து
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Recipe for மொளா சாந்து – Mola saandhu. Super spicy Raw garlic chilli chutney. Tamil style spicy raw chutney. Recipe with step by step pictures.
Ingredients
7 garlic cloves
10 dried red chillies ( dry roast )
4–5 shallots / sambar onions
a small piece tamarind – marble size
1/2 tomato
1/4 cup Indian sesame oil
3/4 teaspoon salt
1 teaspoon jaggery
Instructions
Dry roast the chillies. Set aside.
Take a small mixie jar and add all the ingredients to the mixie. Do not add any water. Pulse several times so it all comes together as a fine paste.
Grind to a fine paste.
Now comes the important step. The chutney needs to rest for a couple of hours so everything can marinate well in the oil and the flavours will develop.
Mola saandhu is ready. Serve with idli or dosa.
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