I have been trying to make this Kerala classic.The first time was a dismal failure. I used white shallots and the colour was pale and unappetising. I consulted with friends, who make this often and this recipe evolved. The dissenting voices of purists say that ulli chammanthi does not contain tomato and should only be prepared using coconut oil. This recipe is a staple prepared from a Hindu family, and has been passed down from mother to daughter. Credit for this recipe goes to my friend Usha, her sister Sudha in Bangalore and their late mother.
Ingredients
Red shallots - 350 gms (Can substitute with red or yellow onions)
Chilli powder - 1 tbsp (I used Kashmiri chilli powder)
Tomato - 1 large tomato
Salt - to taste
Vegetable oil - 1 tbsp
Preparation
Peel and coarsely slice the onions.
Heat the vegetable oil to medium heat. I used a cast iron pan. Add the sliced onions. Separate the slices.
Sautee on a medium heat, stirring regularly, till onions are glassy. This should take about 10 minutes.
Add 1 tbsp chilli powder and salt to taste.
Mix the chilli powder in well. Sautee for 5 minutes till the spices do not smell raw any more. Add coarseley chopped tomatoes.
Sautee for 3 minutes and use wooden spoon to mash the tomatoes.
Transfer to a bowl to cool. Scrape out all the bits from the bottom of the pan.
When mixture is cool, blend to a smooth paste in a food processor. This chutney goes well with dosa or idli. It can also be eaten with a roti or used as a sandwich spread.
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