Ulli Pacchadi: South Indian Onion Chutney Recipe
20 minutes
987 reads
About Ulli Pacchadi: South Indian Onion Chutney Recipe
This Ulli Pacchadi recipe, also known as South Indian Onion Chutney, is a delightful surprise! Inspired by a childhood memory and a pantry challenge, this chutney transforms humble onions into a flavor explosion reminiscent of peanuts and cabbage. Forget everything you think you know about onion-based dishes – this recipe is a testament to the versatility of onions.My family's initial resistance to onion chutney fueled my curiosity years later. This simple recipe delivers a complex, savory flavor profile. Perfect for pairing with idlis and dosas, it adds a unique and delicious element to your South Indian meal. Learn how to make this unexpectedly delicious chutney that is both healthy and flavorful. It's the perfect way to add a new twist to your South Indian cuisine.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Chutney Base
For the Tempering
- 1.5 tsp Oil vegetable or coconut oil
- 1 tsp Mustard Seeds rai
- 1 sprig Curry Leaves
Instructions
Prepare the Chutney Base
- Dry roast the cumin seeds, urad dal, and red chilies in a pan until fragrant and lightly browned. Allow to cool completely.
Sauté the Onions
- Heat 1 teaspoon of oil in the same pan. Add the finely chopped onions and sauté for 4-5 minutes, or until softened and the raw onion smell disappears. Set aside to cool.
Grind the Ingredients
- Combine the cooled roasted ingredients, sautéed onions, tamarind pulp, and jaggery in a blender. Grind to a coarse paste, adding 2-3 tablespoons of water as needed to achieve your desired consistency. Avoid adding too much water, as this will make the chutney runny.
Make the Tempering
- Heat the remaining 0.5 teaspoon of oil in a small pan. Add the mustard seeds and let them splutter. Stir in the curry leaves and remove from heat immediately.
Combine and Serve
- Pour the tempering over the chutney. Mix well and serve with idlis or dosas.
Recipe Notes
Expert Tips for the Best Ulli Pacchadi
- For a smoother chutney, grind the ingredients for a longer time.
- Adjust the amount of red chilies according to your spice preference. Start with fewer chilies and add more gradually.
- If you don't have jaggery, you can substitute with a small amount of sugar, but jaggery adds a unique depth of flavor.
- For a richer flavor, use coconut oil instead of vegetable oil for sautéing and tempering.
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Recipe Nutrition
Calories: 35kcalCarbohydrates: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgSugar: 1g
Aparna Parinam
Articles: 36
4 Comments
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I’m loving this recipe already!
Such a perfect dish! Thank you.
This is exactly what I was looking for!
This is fantastic! Thank you for sharing.