Method: Sauté 5 to 6 red chilies with 1 spoon coconut oil. Sauté 5 to 6 small onions and a few curry leaves in coconut oil separately. Grind both into a paste. Add salt and coconut oil. Serve it with Vella Ilayappam. (Find the recipe of Vella Ilayappam on this site) MULAGU CHAMANDI