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
Ingredients :
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.
Notes :
- 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
I tried this recipe and it was super awesome. Good for bachelors quick recipe. I tried method 1
Hi sangeetha..
again jayasree here..
I am also much addicted to the ammikkallu version..I hv tried out many ways to get the taste without ammikkallu..better ways found I will share..
1)first soak the dry red chillis cut lengthwise, in water for1/2 an hour..remove maximum seeds with a fork in the water itself..grind the seedless chillis.. separately without salt or onion..; now we can add onion paste(better grated than grinded) aand finaally salt and coconut oil..98%taste is ok compared to ammikkallu chammanthi..tamarind is optional.
2)fry small onion, red chillis and curry leaves with oil, tthen grind with salt added
with love,
jayasree
I love your posts. I am so happy to follow your blog.
Had a very busy weekend preparing for my daughter's bday party. Comes once a year so I'd love preparing for it. Isn't tat big though, just playmates and closest friends. And she did all the conceptualizing, pretty cool for a 3 year old, so I was really the one stressed out…;)
Anyways…this looks like a recipe, worth a shot. My husabdn would love me prepare this!
Found this picture on Foodgawker, yes, kothiyayi and I had to come and visit. I might just make this today and probably some dosa to go with it– oh what a predicament 😉
slurp! very much nostalgic… sarikkum kothiyavunnu..
great clicks, girl !
So good! I add some tomatoes to this combo… Love with idlis..
Krithi's Kitchen
Yummy chammanthi,simply love with some crispy dosas.
This is our all time fav chutney! Bestest combo with Dosa/Idly
tempting and yummy chutney….
Shabbu's Tasty Kitchen
chutney looks very tempting, love to have with hot idli's 🙂
lovely clicks.
Delicious looking chutney. Pics are great.
Deepa