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Ullipaya Pachadi (ఉల్లిపాయ పచ్చడి, வெங்காயம் சட்னி, प्याज की चटनी)

ulipayapachadi_desibantu

Ullipaya Pachadi (ఉల్లిపాయ పచ్చడి, வெங்காயம் சட்னி, प्याज की चटनी) This chutney works very well with dosas and is a nice change from the usual chutneys as it has spice and tangyness with a pinch of sweetness too.

Regional Dish : Andhra; Tamil Nadu; Kerala; Karnataka; South India and some places in North India.

Cuisine Style : Andhra | Cooking Time 15 minutes | Take with Idly or Dosa | Type Chutney | Shelf Life :3 days if refrigerated| Quantity : 10Servings.

Appx. Nutritional values : calculated for 1 serving (1 table spoon)

Calories (20 Kcal), Carbohydrates (5 g), Protein (0.0 g), Fat (0.0 g).

Ingredients :

  • Onions  chopped 3
  • Ginger Paste 1 tsp
  • Tamarind Paste 2 tbsp
  • Urad Dal 1 tbsp
  • Mustard Seeds 2 tsp
  • Fenugreek Seeds ¼ tsp
  • Red Chillies 3-4
  • Green Chillies 2 slit
  • Coriander Leaves ½ cup
  • Curry Leaves 7-8
  • Asafoetida 1 tsp
  • Oil 1 tsp
  • Salt to taste
  • Jaggery to taste

For the tempering:

  • Oil 1 tsp
  • Urad Dal ¼ tsp
  • Mustard Seeds ¼ tsp

Method :

  1. Heat the oil in a pan. Add the urad dal. When it starts to brown, add the mustard and the fenugreek seeds. When the mustard splutters, add the red chillies and fry for a minute. Stir in the green chillies, curry leaves, and asafoetida. Add the onions and ginger paste and fry for a few minutes. Grind to a coarse paste along with the tamarind paste and salt and jaggery.
  2. For the tempering, heat the oil in a frying ladle. Add the urad dal ,mustard seeds and asofedita . When the mustard splutters, pour the mixture on to the pachadi and garnish with coriander leaves.
  3. Serve hot with rice and ghee or as a chutney for dosa.

 

Other variants / Cuisine Style : Ullipaya Karam

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