Red Chili Chutney / Thuvaiyal


I have been searching for this chutney and referred many websites, finally found out something apt for my search. Usually I am a lover of Masala Dosa, after coming to Bangalore I saw mysore masala in the menu in a hotel and thought of trying out it. I was very delicious and was crazy for its taste. But sometimes the master in the hotel, prepares this red chili chutney very spicy and I feel bad to eat. Because of this reason my daughter who love this mysore masala also stopped eating. So I thought of preparing it at home.

I prepared this red chili chutney actually for this mysore masala dosa and I got it little leftover and stored it in an airtight container. The very next day I prepared Kodo millet Porridge and accompanied with this red chili chutney and coconut thuvaiyal, it was awesome.

Check out my other chutneys and thuvaiyal recipe:

Let us move on to the recipe…

Red Chili Chutney / Thuvaiyal

Red Chili Chutney / Thuvaiyal


  • Channa dal – ½ cup
  • Red chilies – 12 nos
  • Onions – 4 nos (medium size)
  • Salt to taste
  • Oil – 2 tsp


  • Peel and roughly chop the onions.
  • Heat a kadhai, add in the channa dal and red chilies and  dry roast them until channa dal starts turning golden brown.
  • Pour in the oil and add in the chopped onions and roast them until raw smell goes off.
  • Bring it to room temperature and grind to a fine paste by sprinkling little water, every now and then.

Can be used as spread for plain dosa, a spread for mysore masala dosa and as thuvaiyal for rasam rice or kodo millet porridge/kanji.

Note: It can be refrigerated in an airtight container for almost a week.

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