Ulli Chammanthi

I’ve blogged about an Onion chutney before,eventhough this one is also prepared with Onions , this is not a chutney,we call it Chammanthi.Chutneys and chammanthis are different,chammanthi is usually prepared in ‘Ammikkallu /Arakallu ‘ ( a variety of Mortar-Pestle), without adding any water.Here you can prepare it either in a small jar of an Indian mixer or in a wet grinder.This chutney goes well with Kappa/iddli.

Recipe follows …….

Ingredients :-

Shallots /Pearl Onions(Kunjulli) – 10 medium sized

Red Chillies/Green chillies – 5-6 (use it according to your spice level.Or else you can substitute 2-3 tsps of Chilli powder.You can also mix paprika with red chilly powder for a bright red color.)

Curry leaves – a sprig

Tamarind (Vaalan puli)- a gooseberry(nellikka) sized ball

Salt – to taste

Coconut oil – as needed

Method:-

Grind all the ingredients except coconut oil, together into a coarse paste.Season with coconut oil and serve.

Note :- Alternatively you can saute onions,curry leaves and chillies(only if you’re using red chillies/chilly powder,we dont usually fry green chillies ,it can be ground raw along with other ingredients) in a little oil before grinding.Rest of the procedure remains same