In This article Explained how to prepare a traditional, spicy South Indian onion chutney, often called Ullagaddi Khara.
It is highlighted as a perfect side dish for when you want something flavorful to revive your palate.
Ingredients
Onions: 2-3 large onions, roughly chopped.
Dried Red Chilies: A handful (adjust based on spice preference).
Tamarind: A small marble-sized piece.
Garlic: 5-6 cloves.
Salt: To taste.
Oil: For sautéing and tempering.
Tempering (Oggarane): Mustard seeds, cumin seeds, curry leaves, and urad dal.
Step-by-Step Preparation
1. Sautéing the Aromatics
The process begins by heating a small amount of oil in a pan. The dried red chilies are fried until they become crisp and slightly darken. Next, the chopped onions and garlic are added to the pan. They are sautéed until the onions turn translucent and slightly golden brown, which removes the raw pungent smell.
2. Grinding the Chutney
Once the sautéed ingredients have cooled down:
Place the fried chilies, onions, garlic, and tamarind into a mixer jar.
Add salt to taste.
Grind the mixture into a coarse or smooth paste (as per preference). Note: Avoid adding too much water; the moisture from the onions is usually sufficient.
3. The Tempering (The Final Touch)
To enhance the flavor and shelf life:
Heat a little oil in a small pan.
Add mustard seeds and let them splutter.
Add cumin seeds, urad dal, and fresh curry leaves.
Pour this hot tempering over the ground chutney and mix well.
Serving Suggestions
This spicy onion chutney pairs excellently with:
Jolada Rotti (Sorghum flatbread)
Akki Rotti (Rice flatbread)
Chapati or Dosa
Hot steamed rice with a dollop of ghee.
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