Onion Chutney | Ullipaya Karam Recipe:
Serves 2-3
Total Prep time:10 mins | Cooking time: NIL
Cuisine: South Indian | Category: Chutney for Idli/Dosa - Accompaniments
Ingredients:
20-25 small Shallots or 2 Onions
4-5 Red/Green Chillies
Salt to taste
1-2 tbsp Sesame Oil/ melted Ghee
Method:
- Cut the ends of shallots and soak them in a bowl of water for 10 mins. This will make the process of peeling the skin of onions easier. Peel the skins and keep them ready, if the shallots are big cut them into 2-3 pieces. If you are using large onions peel and cut them into chunks roughly.
- Wash and remove the hard stems of coriander and roughly chop the coriander and green chillies.
- In a blender add shallots, chopped Red/Green chillies salt and pulse it in whipper mode to get a coarse chutney. Do not grind it longer, just pulse it until you get chunky chutney as shown. You do not require any water, if required add a tbsp of water while grinding.
- Take a pan and heat it over low flame, put some oil/ melted Ghee in pan. Now put the paste in it and lightly roast the chutney/paste for 1 minute (This will reduce the smell of raw onions) now chutney/ paste as it is called in India as Ulli Karam ready to serve.
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