Ulli Pachadi


This is one of the family favorites! Slightly sweet spicy and tangy, it goes well with your dosas, idlis and also rice. The green chilies that I put in this recipe once soaked for couple of days in the chutney, especially make a very good accompaniment with curd rice.

Tamarind – Large lemon sized ball (soak in water for 30 minutes and make a thick extract)

Pearl onions – ½ kilo

Green chilies   – 5 (make a long slit)

Garlic – 10 cloves

Jaggery – 1 TBSP (powdered, reduce if you don’t like much sweet)

Turmeric – ¼ tsp.

Salt to taste

Oil – ½  cup + 1 TBSP

Roast the below ingredients in 1 TBSP oil cool and grind to a fine powder

Dry red chilies – 10 (adjust according to heat tolerance)

Methi seeds – 2 tsp.

Mustard seeds – 3 TBSP

Cumin seeds – 1 TBSP

Urad dal – 3 TBSP

First make the masala powder and keep aside.

Tempering

1 tsp. mustard

1 tsp. cumin

10 curry leaves

Now peel the onions and wash them thoroughly and dry on a kitchen towel.

Heat half cup oil in a pan, let it heat up and add in the onions in batches. Fry them till they are soft. Adding the salt when the onions are frying will soften them faster. In another pan, Heat the tamarind extract with the turmeric and let it boil. Once the tamarind mixture is cooled, add in the masala powder gradually while tasting and mix; see to it that there are no lumps.  Add in the cooked onions with the oil (save some oil in the pan for tempering).

In the saved oil, add in the green chilies, once they are soft, add in the mustard, garlic, cumin and curry leaves and pour it over the onion mixture. Now mix in the jaggery, check for salt and adjust accordingly.

You can have this with rice, roti, dosa, idli

You can store this chutney in the fridge indefinitely. Please make sure to sterilize the bottles in boiling water and dry them thoroughly before putting in the chutney. Also

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