Skip to main content

Ulli Chammanthi (Onion Chutney)

"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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food  is just brilliant.   Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot.  I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making  pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of ro
Post a Comment
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butter (room tempe
Post a Comment
Read more