Smash the shallots, red chillies together
In a pan, heat 1 teaspoon of oil and saute the dry red chillies along with curry leaves till the chillies turns dark brown(Donot burn the chillies)and keep it aside
Add shallots to the pan
Saute it well till it becomes golden brown
Grind the chillies, curry leaves, salt and roasted shallots along with tamarind to a paste form
Donot add any water while grinding
Transfer it to a bowl and add 1 teaspoon of coconut oil
This spicy mulaku chammanthi/red chilly chutney goes well with chenda murian kappa or Kanji
