Ulli Pachadi

By Chandhana Rao  |  22nd Jun 2017  |  
5 from 1 review Rate It!
  • Photo of Ulli Pachadi by Chandhana Rao at BetterButter
Ulli Pachadiby Chandhana Rao
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About Ulli Pachadi Recipe

Spicy , sweet and tangy pickle with small onions

Ulli Pachadi is a delicious dish which is enjoyed by the people of every age group. The recipe by Chandhana Rao teaches how to make Ulli Pachadi step by step in detail. This makes it easy to cook Ulli Pachadi in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Ulli Pachadi at home. This amazing and mouthwatering Ulli Pachadi takes 60 minutes for the preparation and few minutes for cooking. The aroma of this Ulli Pachadi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ulli Pachadi is a good option for you. The flavour of Ulli Pachadi is palatable and you will enjoy each and every bite of this. Try this Ulli Pachadi and impress your family and friends.

Ulli Pachadi

Ingredients to make Ulli Pachadi

  • 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

How to make Ulli Pachadi

  1. peel the onions and wash them thoroughly and dry on a kitchen towel.
  2. 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.
  3. In another pan, Heat the tamarind extract with the turmeric and let it boil till thick and cool
  4. 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)
  5. 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.
  6. Cool and store in sterilized bottle. Refrigeration is recommended

My Tip:

The masala powder must be added gradually and not all at once. This gives you a chance to adjust the spice levels.

Reviews for Ulli Pachadi (1)

Ashima Singh3 years ago

Mouthwatering dish.I will surely try this.

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