Ullipaya Pachadi | Ulli Pachadi: Andhra-Style Onion Chutney for Idli and Dosa

In my home, Idli and Dosa are staple breakfast items; generally served with Nalla Kharam or Molaga Podi on weekdays. On weekends, I have more time on hand and make some chutney or the other. This past weekend, I had made Ullipaya Pachadi or Andhra Style Onion Chutney as an accompaniment.

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Ullipaya Pachadi | Andhra Onion Chutney for Idli and Dosa

What I like about this chutney is that it is very easy to make and you can adjust how spicy or sweet it is to be just by adjusting how much you fry the onions. You can also make a large batch and use it through the week.

There also another variant of Ullipaya Pachadi which uses Tomato; here is the recipe for the Tomato Ullipaya Pachadi.

How to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

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Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

Aruna

Ullipaya Pachadi is a spicy Onion Chutney that we make in Andhra Pradesh as an accompaniment for Idli and Dosa. It is very easy to make and it also stays fresh for upto a week when refrigerated.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Side

Cuisine Andhra, Indian, South Indian, Vegan, Vegetarian

Servings 4 People

Ingredients

  

1x2x3x

For the Ullipaya Pachadi

• 1.5 Cups Sliced Onions
• 2 Kashmiri Chillies (For Colour; Optional)
• 3 to 5 Spicy Red Chillies
• 2" Flake Tamarind
• 1 tbsp Oil
• Salt to Taste

For Tempering

• 1 tsp Oil
• 1/3 tsp Mustard Seeds
• A Few Curry Leaves

Instructions

 

Making the Ullipaya Pachadi

• Soak the Kashmiri Chillies in a little warm water for 5 to 10 minutes.
• Heat 1 tbsp oil.
  
• Add the spicy red chillies and stir-fry for 1 minute.
• Add the sliced onions and stir-fry for 3 to 5 minutes till they soften and turn translucent.
• Add tamarind and salt.
• Stir-fry till the onion is light brown in colour.
• Take off the heat and set aside to cool.
• Grind the fried onion mix along with the soaked Kashmiri chillies to a smooth paste.
• Remove the Ullipaya Pachadi into a bowl.

The Tempering

• In a ladle, heat 1 tsp of oil.
• Add the mustard seeds and wait till they splutter.
• Add the curry leaves and stir-fry for a few seconds.
• Add to the Ullipaya Pachadi.
• Mix well.
• Serve the Ullipaya Pachadi with Idli or Dosa.

Keyword Andhra Onion Chutney, Onion Chutney, Ullipaya Pachadi, Venkayam Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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Vengaya Pachadi | Onion Chutney for Idli and Dosa

Step-by-Step Method to Make Ulli Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

1. Getting Started
   • As the first step, soak the Kashmiri Chillies in some warm water for 5 to 10 minutes. This will help the chillies soften and grind well later; otherwise the Onion Chutney may have flecks of the chillies.
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   1. In a kadhai or wok, over medium flame, heat 1 tbsp oil.
   2. Add the spicy red chillies and stir-fry for a few seconds till they start to change colour.
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   3. Now add the sliced onions and stir-fry till they soften and turn translucent.
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   4. To the onions, add the tamarind flake and salt. The salt will help the onions caramelize faster.
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   5. Now, over medium flame, stir-fry till the onion slices turn light brown. A deeper brown will give you a sweeter chutney while a lighter colour will result in a spicier chutney.
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   6. Take off the heat and set aside to cool before grinding.
   7. Add the fried onions mix along with the soaked Kashmiri chillies to a grinder. Do not add the water in which the Kashmiri Chillies are soaked; save it for later use, if required. 
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   8. Grind the mix to a smooth paste. Add a little of the saved water, if required.
   9. Remove the Ullipaya Pachadi into a bowl.

2. Add the Tempering

3. 1. In a ladle, heat 1 tsp of oil.

   2. Add the mustard seeds and wait till they splutter.

   3. Add the curry leaves and stir-fry for a few seconds.

   4. Add the tempering to the Ullipaya Pachadi and mix well.

   5. Serve the Ullipaya Pachadi with Idli or Dosa.

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Ullipaya Pachadi | Vengaya Pachadi