Onion Chutney (Ullipaya Pachadi) – For idly/dosa

Chutneys are a regular in a typical South Indian home. Be it, idly, dosa or uttappam, chutney or sambar is a must with it. So, I have grown up eating and seeing my mother prepare a lot of chutney recipes. This list of mine has further grown now after the addition of my MIL’s recipes too 🙂 Today, I share my onion chutney recipe which goes well with any south Indian breakfast.

For more chutney recipes refer my links here – Tomato chutney, Coriander chutney, Capsicum chutney, Tindora(dondakaya) chutney, brinjal chutney.

check my 10 everyday CHUTNEY recipes on FACEBOOK PAGE

Serves: 2

Preparation time: 10 mins Cooking time: 15 mins

Ingredients:

Onion – 3, medium (roughly chopped)

Green chili – 2

Dry red chili – 3-4 (depending on your heat tolerance)

Urad dal/minappapu – ¼ cup

Mustard seeds – 1 tsp

Cumin seeds/jeera – 1 tsp

Fenugreek seeds/menthulu – ¼ tsp

Tamarind pulp – 1 tbsp

Salt – to taste

Oil – 1 tsp

For tadka:

Mustard seeds – 1 tsp

Curry leaves – 5

Hing/asafoetida – ½ tsp

Oil – 1 tsp

Procedure:

1. Heat 1 tsp oil in a pan and add the urad dal, dry red chili, cumin seeds, mustard seeds and fenugreek seeds. Fry till the dal changes color. Transfer to a plate and set aside to cool.
2. In the same add onions and fry till they change color slightly. Add the tamarind pulp and remove from heat. Set aside to cool.
3. First blend the dal mixture till it becomes a coarse powder, then add the onion mixture, green chili, salt to taste and enough water to make a chutney paste consistency. Transfer to a serving bowl.
4. For the tadka/seasoning, heat 1 tsp oil and add ingredients under ‘for tadka’. Fry till the seeds splutter. Pour over the chutney and mix well.
5. This goes well with South Indian breakfast recipes like dosa, idly, uttappam and even vada.

Related Images: