Aug 20, 2015

Ulli Chutney / Ulli Chammanthi

A tasty chutney (chammanthi) goes well with Dosa / Idli / Vada ...

Serves: 3


2 teaspoon oil
8 shallots (chuvannulli / sambar venkayam in Tamil / piyyavu in Konkani), remove outer skin and wash well
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
12 teaspoon salt (or to taste)
6 tablespoons grated coconut
1/4 cup water


Heat oil in a pan on medium heat. Gently saute shallots on a medium heat for 8 - 10 minutes until golden color and fragrant. Switch off the gas flame.

Finally mix with red chilli powder, turmeric powder, salt to taste and 6 tablespoons grated coconut. Mix all the ingredients well. Stir well for 2 - 3 minutes.

Transfer above ingredients in a small mixer bowl and make a smooth paste / chutney with 1/4 cup water.

For the seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1 red chilli, broken
3 curry leaves


In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well until fragrant and crisp on a low heat. Pour this over to coconut chutney. Serve with dosa / idli ...

Ingredients for Dosa batter

1 1/2 cup basmati rice (Ratu Basmati rice easily available in Miri, Sarawak)
1 1/2 cup boiled ponni rice (This type of rice is not available in Miri, Sarawak. We bought it from Supa Save, Brunei)
1 cup + 1 tablespoon urad dal
1/4 cup cooked and cooled rice (left over rice)

No comments: