So today sharing the recipe which has been in my drafts for a quite long time now, with all the pictures placed, instead of posting the recipe, each time I decided to leave it for later. Wish I could explain what delayed me from posting, but I really don’t know. 🙂 going Crazyy? i say hmmmm a lot. 😉 However, finally I’m glad I did 🙂
Dosa and it’s perfect side dish for Kappa Puzhungiyathu /Boiled Tapioca .
Ulli Chammanthi Recipe – Shallots-Pearl Onion Chutney Recipe
Preparation Time : 5 minute (If using ammikkallu then, grinding time : 8-10 mins)
Cooking & Grinding Time : 5 minutes
Serves : 4
Shallots /Pearl Onions /Chuvannulli/Cheriya Ulli : 2 cups
Red Chillies : 6-8 Or substitute with Red Chilli Powder : 2 tsps (use it according to your torelance level.
Curry leaves : few
Tamarind /Vaalan puli : a small sized ball (gooseberry sized)
Coconut oil : as needed
Salt to taste
How to make Ulli Chammanthi – Shallots-Pearl Onion Chutney :
Method 1 :
1. Grind all the ingredients listed above except coconut oil, together into a coarse paste. Drizzle coconut oil on the top.
Method 2 :
1. Heat coconut oil in a kadai /pan. Add the shallots /small red onions, red chilly and tamarind and saute for a minute. Remove from the fire; allow to cool and grind along with salt.
Drizzle coconut oil on the top.
- This is a very hot chutney. Add or reduce red chillies according to your taste. Optional – To bring down the heat, if you want can substitute red chilli powder with Kashmiri chilli powder or paprika powder. Click here for more Chammanthi /Chutney Recipes
Click here for more Chutney/Chammanthi Recipes