Wednesday, 17 January 2018

Ulli Sammanthi | Ulli Chammanthi | Easy Onion Chutney


 Are you a chutney person or a sambar lover when it comes to having idly and dosa? I'm definitely a sambar gal.. I have to have lots of sambar and the idly or dosa has to be nicely dunked in and soaked and made moist for me to devour.. ahh, the thought itself makes me crave for some sambar idly now :D But Deeps and my little one are more of chutney lovers. Even if sambar is there, they would need some chutney for their soul ;) So coming to today's recipe, it is a simple humble Onion chutney with the bare minimal ingredients that you can ever imagine to make a dish :D 

This chutney is a regular at my mil's place whenever idly or dosa is made. And that would be in addition to a red or white coconut chutney and sambar. I make this with big onions but if you have a stock of shallots you can make it with them too or you can make half and half of onions and shallots. And if you are conscious about using oil, then no need to saute onions. Instead directly grind them with red chilly and add coconut oil. That also tastes yum. This chutney is really a time saver recipe and can be made very fast. And if this chutney is there I really don't mind even if sambar is missing from the menu :) 


Recipe Source: Mil

Serves: 2 persons


I Took: 

Preparation Time: 5 minutes

Cooking Time: 10 minutes


I Used:

Onion/Savala - 2 nos (medium sized - chopped)
Red Chilly Powder  - 1.5 tsp
Salt - As Needed
Coconut Oil - 2 tbsp

The Way:


1. Clean the onions and chop them. In a kadai/pan heat 1 tbsp coconut oil. Toss in the onions and add required salt and saute them

2. The onions should turn colour and become slight golden. Take care not to burn them. Now add the red chilly powder and saute for another 2-3 minutes till the raw smell goes off. Now switch off the flame


3. Allow it to cool. Once cool, grind them to a smooth (or rough depending on your preference) paste, preferably without water. If the quantity of onions is too less it will be difficult to grind, in that case add very little water 

4. Transfer the chutney to a serving bowl. Add 1 tbsp coconut oil and mix


Serve with hot idlis and dosas !

Cheers,
Chitz

2 comments:

  1. Thought chutney were usually chunky...have never had a creamy one. Looks really delicious with those rice cakes.

    ReplyDelete
  2. That is one perfect chutney to go with idlis.. uff you left my mouth watering... looks superb

    ReplyDelete

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