How many of you like raw Onions? I am sure that there would be a mixed bunch of people who likes it and who do not like it. I like to eat a slice or two of raw onions along with rice for my lunch or in salads. Raw onions taste best with podi varieties and pacchadi varieties when mixed with rice, it is a must to add raw onions to the pacchadi varieties like Chintakaya Pacchadi , Gongura Pacchadi etc. I make this Ulli Karam to go with Idli and Dosa varieties The key taste for this chutney is in the way it is ground, it tastes nice when prepared chunky instead of smooth paste.This chutney tastes best when it is made super spicy and also one needs to add liberal amount of sesame oil or melted ghee to it. You can even spread this chutney in dosa once it is done, it tastes delicious too.
- 20-25 small Shallots or 2 Onions
- 4-5 Green Chillies
- 1/2 cup tightly packed Coriander leaves
- 1 tsp Tamarind Pulp
- Salt to taste
- 1-2 tbsp Sesame Oil/ melted Ghee
- Cut the ends of shallots and soak them in a bowl of water for 10 mins. This will make the process of peeling the skin of onions easier. Peel the skins and keep them ready, if the shallots are big cut them into 2-3 pieces. If you are using large onions peel and cut them into chunks roughly.
- Wash and remove the hard stems of coriander and roughly chop the coriander and green chillies.
- In a blender add shallots, chopped green chillies, coriander, tamarind pulp and salt and pulse it in whipper mode to get a coarse chutney. Do not grind it longer, just pulse it until you get chunky chutney as shown. You do not require any water, if required add a tbsp of water while grinding.
- Remove the chutney to a bowl and add sesame oil or melted ghee and mix it nicely.
- Serve it with Idli and Dosa varieties along with Sambar. You can even spread this chutney in the dosa once it is done, it tastes delicious too!!