"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :)
"Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :)
Ingredients:
- 5-6 medium onions (peeled and cut into chunks)
- 1 tomato (cut into chunks)
- 3 whole dry red chillies
- 1 tbsp of cooking oil
- salt to taste
- coconut oil to drizzle
Method:
- Heat the cooking oil in a Kadai / heavy bottomed pan and saute the onion, tomato and red chillies for 3-4 min or until translucent. Let it cool for 3-4 minutes.
- In a blender/mixer, make a smooth or coarse paste of the onion, tomato and the chillies. Add little salt while blending. Do not add water at any time.
- Heat the kadai again and pour the onion paste to it and stir frequently. Let the water in the paste get evaporated in this process.
It will take 5-6 minutes for the paste to become water free. The raw smell of the onion too will go off by thi time. - Pour some coconut oil at this stage and stir frequently to avoid the paste sticking at the bottom. It will take for about 8-10 minutes to become like the image below. The colour of the chutney will turn into a brownish red colour. That's when you switch off the heat.
- Tip into a serving bowl, and drizzle a generous amount of coconut oil over it. :) Serve it with idlis or any type of Dosas/crepe.
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