Name: Ullipaya Pachadi | Andhra Style Onion Chutney for Idli and Dosa recipe by Aruna P at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Cup Finely Sliced Onions (About 150 gms); 2 Kashmiri Red Chillies/Bydagi Red Chillies (for colour; optional); 2-3 Spicy Dry Red Chillies; 1 Large Flake of Tamarind (or 1/4 tsp Thick Tamarind Pulp); Salt to taste; 1 tbsp + 1 tsp Oil; 1 tsp mustard seeds; a few curry leaves

ABOUT Ullipaya Pachadi | Andhra Style Onion Chutney for Idli and Dosa RECIPE

With just 3 ingredients you have a finger-licking good chutney. The best part if you can make a large batch and store it. That is a godsend for me on weekdays.

Ingredients Serving: 4

1 Cup Finely Sliced Onions (About 150 gms)
2 Kashmiri Red Chillies/Bydagi Red Chillies (for colour; optional)
2-3 Spicy Dry Red Chillies
1 Large Flake of Tamarind (or 1/4 tsp Thick Tamarind Pulp)
Salt to taste
1 tbsp + 1 tsp Oil
1 tsp mustard seeds
a few curry leaves

Instructions

Soak the Kashmiri/Bydagi Red Chillies in warm water for 5 mins. This will just soften them a bit and help you grind them smooth.
Heat 1 tbsp oil.
Add the spicy red chillies and stir-fry for 5 to 7 seconds till they start to change colour.
Add the sliced onions and stir-fry for 5 to 7 seconds till they become transparent.
Add salt and tamarind flake. If you are using tamarind paste use it while grinding. The salt helps onions in caramelising.
Fry till the onions are light golden brown. If the onion is deep brown your chutney will have a sweet taste.
Let the mix cool.
Grind the onion mix along with the soaked Kashmiri/Bydagi red chillies to a smooth paste. Use 1-2 tsp of water, if required. The Pachadi should be of dropping consistency.
In a ladle, heat 1 tsp oil.
Add mustard seeds and wait till they splutter.
Add curry leaves and stir-fry for a few seconds.
Add the tempering to the Ullipaya Pachadi and mix well.
Serve with Idli or Dosa.

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