Name: Ulli Pachadi recipe by Chandhana Rao at BetterButter
Prep time: 60 min
Total time: 60 min
Yield: 10
Ingredients: Tamarind – Large lemon sized ball (soak in water for 30 minutes and make a thick extract); Pearl onions – ½ kilo; Garlic – 10 cloves; Jaggery – 1 TBSP (powdered, reduce according to taste); Turmeric – ¼ tsp.; Salt to taste; Oil – ½ cup + 1 TBSP; Roast the below ingredients in 1 TBSP oil cool and grind to a fine powder and keep aside; Dry red chilies – 10 (adjust according to heat tolerance); Methi seeds – 2 tsp.; Mustard seeds – 3 TBSP; Cumin seeds – 1 TBSP; Urad dal – 3 TBSP; Tempering; 1 tsp. mustard; 1 tsp. cumin; 10 curry leaves

Ingredients Serving: 10

Tamarind – Large lemon sized ball (soak in water for 30 minutes and make a thick extract)
Pearl onions – ½ kilo
Garlic – 10 cloves
Jaggery – 1 TBSP (powdered, reduce according to taste)
Turmeric – ¼ tsp.
Salt to taste
Oil – ½ cup + 1 TBSP
Roast the below ingredients in 1 TBSP oil cool and grind to a fine powder and keep aside
Dry red chilies – 10 (adjust according to heat tolerance)
Methi seeds – 2 tsp.
Mustard seeds – 3 TBSP
Cumin seeds – 1 TBSP
Urad dal – 3 TBSP
Tempering
1 tsp. mustard
1 tsp. cumin
10 curry leaves

Instructions

peel the onions and wash them thoroughly and dry on a kitchen towel.
Heat half cup oil in a pan and add in the onions in batches. Fry them till they are soft. Adding the salt when the onions are frying will soften them faster.
In another pan, Heat the tamarind extract with the turmeric and let it boil till thick and cool
Once the tamarind mixture is cooled, add in the masala powder gradually while tasting and mix; see to it that there are no lumps. Add in the cooked onions with the oil (save some oil in the pan for tempering)
In the saved oil, add in the green chilies, once they are soft, add in the mustard, garlic, cumin and curry leaves and pour it over the onion mixture. Now mix in the jaggery, check for salt and adjust accordingly.
Cool and store in sterilized bottle. Refrigeration is recommended

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