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).
- 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
- 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.
- 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.
- Serve hot with rice and ghee or as a chutney for dosa.
Other variants / Cuisine Style : Ullipaya Karam