Dec 302014

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 πŸ™‚ 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.


Serves:Β 2

Preparation time: 10 mins

Cooking time:Β 15 mins


Onion – 3, medium (roughly chopped)

Green chili – 2

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

Urad dal/minappapu – ΒΌ cup

Mustard seeds – 1 tsp

Cumin seeds/jeera – 1 tsp

Fenugreek seeds/menthulu – ΒΌ tsp

Tamarind pulp – 1 tbsp

Salt – to taste

Oil – 1 tsp

For tadka:

Mustard seeds – 1 tsp

Curry leaves – 5

Hing/asafoetida – Β½ tsp

Oil – 1 tsp



  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 β€˜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.IMG_0438

  12 Responses to “Onion Chutney (Ullipaya Pachadi) – For idly/dosa”


    I will definitely try this chutney, how many days can it stay in fridge? Can I store in freezer if more left over?


    Great recipe and very tempting clicks.. But was wondering why not add soft tamarind (pre soaked in water) instead of the tamarind pulp as we are going to blend everything together later.. Any specific reason??


      Hi, thank you. You can use pre soaked tamarind as well. I used the readymade one since I had only that in hand, you can use either of them.


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    I am going to try this today Poojitha..
    I just want to know do you really mean 1/4 cup of urad dal


      yes manasa,… you can go slightly lower than 1/4 cup depending on how smooth or grainy texture you need, but do not take more than 1/4 cup.


    Thanks for the recipe i love this chutney it s yummy i will definitely try this


    Nice….I will try it


    One of my favourites!

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