Ulli Pachadi – Onion Chutney

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

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  onions

 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

Method for making Ulli Pachadi

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.
In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts. Turn off heat and cool.
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.
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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21 thoughts on “Ulli Pachadi – Onion Chutney

  1. 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. 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. 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. 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.

  5. 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

  6. 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.

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    Hello,

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  8. 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

  9. Hello Sailu garu

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

    Gayatri

  10. Hai,
    Sailu ji

    I am very happy to see this recipe. u made me remember my mother. i like this. my mother always makes this with idly.

  11. Pingback: Onion Chutney | Shadruchulu

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