Ulli Chammanthi | Shallots Chutney

Idlis and dosas are served with many different types of chutneys. This is a very traditional style of chutney. This chutney is more on the spicier side and so I don't make it often but at times when kids are bored of the regular thakkali chutney(tomato chutney) and thenga chammanthi(coconut chutney) then I prepare this to break the monotony. This chutney is a lip smacking one if you properly balance the spice,sour and salt flavours. However,the prices of shallots are too high now and looks extravagant to use a cup of shallots to make this chutney, Isn't it? I had this in drafts since long and just digged it out at the wrong time I suppose. Hopefully, we can make this when the prices go lower and make sure to use shallots(not onion) only to get the authentic mildly sweet flavor. Do give this a try !!

Preparation time ~5 minutes
Cooking time ~ 2 minutes
Serves ~ a small bowl
Ingredients
shallots / kunjulli 1 cup
dry red chillies 3-4
tamarind a small piece
curry leaves a sprig
salt to taste
coconut oil 2tsp

(The color of this chutney is on the lighter side in this pic as the color totally depends on the color of the tamarind used and the type of chilli used)

Method
Heat oil in a pan and add dry red chillies. Saute and then add shallots, fry till it turns translucent(pale pink). Add in the curry leaves. Switch off flame and then leave to cool.
Grind this in a blender jar with tamarind and taste testing the salt. Blend until smooth.Transfer to a plate and serve with dosas or idlis or instant ragi dosas.

NOTES
* You can use chilli powder instead of dry red chillies but the chutney tastes more delicious with fried red dry chillies.
* This chutney tastes better if its more on the spicier side. But if you don't like the heat then reduce spices accordingly.
* Don't add any water to grind the chutney.
* The color of the chutney depends on the color of the tamarind used in making chutney. If the tamarind is fresh and new then the color of chutney is on the lighter side. As the tamarind ages, the tamarind turns deeps brown and so the color of the chutney.
* The type of chilli used also affects the color of the chutney.

Please do take a peak in the chutneys and dips page here  for more related posts.