South Indian Onion Chutney Recipe
This South Indian Onion Chutney, also known as Ulli Pachadi in Telugu, is an aromatic and tangy chutney that pairs wonderfully with traditional South Indian dishes like idli and dosa. Despite being made with onions, the chutney does not carry the typical onion flavor but instead develops a delightful mix of nutty peanut-like sweetness and subtle cabbage undertones, making it an intriguing yet delightful addition to your meal.
Ingredients for South Indian Onion Chutney
The following ingredients will help you create this flavorful chutney:
| Ingredient | Quantity |
|---|---|
| Onions | 2 medium-sized |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Black Urad Dal (Split) | 2 tablespoons |
| Tamarind Paste | 1 tablespoon |
| Dry Red Chillies | 3 whole |
| Jaggery | 1/2 teaspoon |
| Oil | 2 teaspoons (for frying) |
| Salt | To taste |
For Seasoning:
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Oil | 1/2 teaspoon |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Instructions for South Indian Onion Chutney
-
Prepare the Ingredients
Begin by slicing the onions into medium-sized pieces and set them aside for later use. -
Roast Spices
Heat 1 teaspoon of oil in a pan over medium heat. Add cumin seeds and dry red chilies to the pan, sautéing them for a few seconds until they become aromatic. -
Cook Urad Dal
Now, add the black urad dal to the pan. Continue sautéing for another 2-3 minutes until the dal turns golden yellow. Transfer this roasted spice mix to a small bowl and allow it to cool. -
Saute the Onions
In the same pan, heat another teaspoon of oil and add the chopped onions. Sauté the onions for about 4-5 minutes, or until the raw onion smell disappears and they become soft and lightly golden. Once done, turn off the heat and let them cool. -
Grind the Chutney
In a grinder or food processor, combine the roasted urad dal, cumin seeds, and dry red chilies. Grind them into a coarse powder. Then, add the sautéed onions, salt, tamarind paste, and jaggery. Grind everything together into a smooth paste. If the chutney is too thick, you can add 2-3 tablespoons of water to adjust the consistency, but be careful not to add too much water as it could make the chutney too runny. -
Season the Chutney
For seasoning, heat a small amount of oil (around 1/2 teaspoon) in a separate pan. Add mustard seeds to the pan and let them splutter. Once they pop, add the curry leaves and turn off the heat. -
Final Touch
Pour this hot seasoning over the prepared chutney. Mix well to combine all the flavors and aromas. -
Serve and Enjoy
Serve this aromatic and tangy South Indian Onion Chutney with your favorite South Indian breakfast dishes like idlis, dosas, or even vadas.
Tips and Variations:
- Consistency: If you prefer a smoother chutney, you can blend it further with a little more water.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Spice Level: Adjust the number of dry red chilies based on your preference for spice.
This flavorful chutney will add the perfect balance of flavors to your meal, and its subtle yet unique taste will have everyone asking for more!
