Name: The healthy Onion chutney: Ulli pacchadi recipe by Aparna Parinam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 large onions; 1 teaspoon cumin seeds; 2 tablespoon split black gram (urad dal); 1-2 tablespoon tamarind extract (based on your preference for tanginess); 2-3 dry red chilies; ½ teaspoon jaggery; 2 teaspoon oil; as per taste Salt; For Seasoning:; 1 teaspoon mustard seeds; 1 sprig of curry leaves; ½ teaspoon oil

ABOUT The healthy Onion chutney: Ulli pacchadi RECIPE

During my childhood days, I remember my mother had prepared onion chutney to go along with dosa’s. As we were kids and being used to the routine few chutney’s, we did not like this chutney or rather we did not want to change our perception for this new chutney which had a different taste. Thus, my mother never made this chutney again for us. After marriage, like my mother, my mother in law, too dislikes dishes which have raw onion or even cooked onion. Except for onion pakoras, both them, whom I consider ‘culinary experts’ refrain from even touching the onion dishes. So I too, never tried to make onion chutney in my kitchen. There is a saying in Telugu: Ulli chesina melu, Talli chheyadu (the type of goodness imparted by onions, even a mother does not do so) Last week, I remembered the onion chutney as I did not have any other vegetables in my refrigerator and kitchen, except onions. Initially, I was reluctant but then I shed my inhibitions and went ahead and made this simple chutney .

Ingredients Serving: 4

2 large onions
1 teaspoon cumin seeds
2 tablespoon split black gram (urad dal)
1-2 tablespoon tamarind extract (based on your preference for tanginess)
2-3 dry red chilies
½ teaspoon jaggery
2 teaspoon oil
as per taste Salt
For Seasoning:
1 teaspoon mustard seeds
1 sprig of curry leaves
½ teaspoon oil

Instructions

- Slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4-5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
Grind the urad dal, cumin seeds and red chillis to a coarse powder. Add to this, the fried onions, salt, tamarind and jaggery.
Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency.
For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savor this chutney with idlis or dosa’s.

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