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Ulli Pachadi - Onion Chutney

Ulii Pachadi - Onion Chutney with Idli

Ulli chutney, a pleasing blend of sauted onions, tamarind and red chillis, has a perfect balance of sweet, hot and tangy flavors and makes a good and quick chutney with idli and dosa. A simple, healthy chutney that can be made in a jiffy and tastes best when made fresh.

Ulli Pachadi Recipe

Prep & Cooking: 12-15 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

2 large onions

2-3 dry red chillis, de-seed

1/2 tsp cumin seeds

1 tbsp split black urad dal (minappa pappu)

salt to taste

1/2 tbsp tamarind extract

1/2 tsp jaggery (optional)

2 tsps oil

For seasoning/poppu/tadka:

1 tsp mustard seeds

few fresh curry leaves

1/2 tsp oil

1 Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds. Add urad dal and let it turn light red. Remove from pan and cool.
2 In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts. Turn off heat and cool.
3 First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt, tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.
4 Heat oil in pan for seasoning. Add the mustard seeds and let them splutter. Add the curry leaves and turn off heat. Pour over the chutney and serve with idli or dosa.

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By sailu • Jan 9th, 2008 • Category: All Recipes, Andhra Recipes, Chutneys & Pachadis, Vegetables

16 Responses »

  1. Nags on January 9th, 2008 at 5:41 am:

    Adding a pinch of hing to this creates wonders with the flavour!

    Yes, Nags, I agree with you. Sometimes, I use hing or alternate with garlic for variation.

  2. indosungod on January 9th, 2008 at 5:44 am:

    Sailu, Onion chutney is one of my favorites, looks super tasty.

    Gongura Mutton looked irresistible, I have to wait till summer for the Gongura leaves, hence used this recipe with Chickpeas minus the gongura leaves, the vegetarian version tasted great too. Will have to try with some mutton soon.

    I did read your post on the vegetarian version, indosungod.:)

  3. nandita on January 9th, 2008 at 8:26 am:

    Lovely pink colour to the chutney, Sailu…I’ve read another version in a tamil cookbook, where the onions are roasted on the flame the way we do baingan for a bharta…then follow the same procedure for a really smoky taste! I’m always looking for options other than coconut chutneys for our idli-dosas, onion thuvaiyal fits well!

    Yes, I heard of roasted onion technique too, must give it a try. Nandita, I’m also on the look out for good pachadi recipes.:)

  4. Happy Cook on January 9th, 2008 at 8:32 am:

    Yumm I love ulli chutney with dosa. While writting the comment i am drooling by thinking of the taste.

  5. Latha on January 9th, 2008 at 9:09 am:

    Looks awesome Sailu! We make the same thing except mom adds some hinguva to it! Beautiful photography.. love the look of the popu :-)

  6. Madhavi on January 9th, 2008 at 10:09 am:

    Hi Sailu!
    I make this pachchadi sometimes even we all like this.You have pictured it beautiful as usual.This new look of the website is good.I personally like the kondapalli pictures head bar you had in the previous look.

  7. TBC on January 9th, 2008 at 11:15 am:

    I love onion chutney! I posted my mom’s version recently.
    Love your pic.:-)

  8. Padmaja on January 9th, 2008 at 2:56 pm:

    Sailu!! Ulli pachadi looks fab, I have never made it at home but loved to have it when i go to restaurants. My mom roasted them on direct flame and gives it a smoky flavour. Your recipe is so simple to make

  9. shriya on January 9th, 2008 at 9:56 pm:

    Wow!Wow! What can I say? Chutney looks delicious and the pic is great. :-)

  10. Lakshmi on January 9th, 2008 at 11:57 pm:

    Hi Sailu !

    You could add tomatoes instead of the tamarind extract and if you
    avoid adding any additional water, this chutney can stay fresh for a few days.

  11. kalva on January 10th, 2008 at 9:55 pm:

    i do the same way sailaja…. i love the new look, but i do miss the chekka bommalu..!

  12. Suganya on January 11th, 2008 at 1:22 am:

    I used to make onion chutney with tamarind too, but not anymore. A tomato adds a beautiful red hue in addition to tanginess.

  13. foodtube.net on January 15th, 2008 at 5:26 pm:

    foodtube.net “Find a Video Recipe, or Add Your Own!”

    Hello,

    We would like to introduce our website, foodtube.net. It’s similiar to youtube except that it’s all food videos. You can find video recipes from many countries around the world. You can also add your own video, or star in your own! Thanks for checking out the website. Please spread the word. Have fun!

  14. anusharaji on January 15th, 2008 at 9:33 pm:

    meeku kuda sankranti subhakankshalu :)
    new look is refreshing. luv it

  15. venugopal guntupalli on February 29th, 2008 at 5:20 am:

    ulli pachadi is my favourite , my wife will be doing exactly how you mentioned, i appreciate your job of spreading and teaching of indian traditional food

  16. gayatri on March 9th, 2008 at 10:55 am:

    Hello Sailu garu

    I tried this onion chutney first, it came out really great and very combination with dosa. thanks for the recipe.

    Gayatri

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