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A fiery and pungent Andhra-style chutney made from raw onions, red chilies, and tamarind. This classic condiment adds a powerful kick to idli, dosa, and hot rice.
Soak Chilies & Tamarind: In a small bowl, combine the dried red chilies and tamarind. Pour 1/4 cup of warm water over them and let them soak for 15-20 minutes until softened.
Prepare the Paste: Transfer the soaked chilies, tamarind, and their soaking water to a blender jar. Add the roughly chopped onions, salt, and optional jaggery.
Grind the Chutney: Pulse the mixture 5-7 times to achieve a coarse paste. Scrape down the sides as needed. Be careful not to over-grind, as this can make the onions bitter. A slightly chunky texture is traditional. Transfer the paste to a serving bowl.
Prepare the Tempering (Tadka):
Combine and Rest: Immediately pour the hot tempering over the ground onion chutney. Mix well to combine. Let the chutney rest for at least 15-20 minutes before serving to allow the flavors to deepen and meld.
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A fiery and pungent Andhra-style chutney made from raw onions, red chilies, and tamarind. This classic condiment adds a powerful kick to idli, dosa, and hot rice.
This andhra recipe takes 20 minutes to prepare and yields 6 servings. At 91.79 calories per serving with 1.63g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
Add 3-4 cloves of garlic along with the onions before grinding for a pungent, garlicky flavor.
For a longer shelf life, after grinding, cook the paste in the tempering pan for 5-7 minutes over low heat until the raw smell of the onion disappears and oil starts to separate.
Add 1 tablespoon of chana dal along with the urad dal in the tempering for extra crunch and flavor.
Onions are packed with quercetin and other flavonoids, while red chilies contain capsaicin. These antioxidants help combat oxidative stress and inflammation in the body.
Onions are a natural source of prebiotics like inulin and fructooligosaccharides, which feed the beneficial bacteria in your gut, promoting a healthy digestive system.
The high Vitamin C content and phytochemicals in raw onions can help strengthen the immune system and protect against common infections.
Spices like asafoetida (hing) and curry leaves are traditionally used in Indian cuisine to aid digestion and prevent bloating.
To make it milder, you can deseed the dried red chilies before soaking them. You can also use a combination of spicy Guntur chilies and milder, color-rich Byadgi or Kashmiri chilies. Increasing the amount of jaggery slightly can also help balance the heat.
Bitterness usually occurs from over-grinding the onions. Ulli Karam is traditionally coarse. Pulse the blender in short bursts instead of running it continuously. Using very fresh onions also helps prevent bitterness.
This raw version of Ulli Karam can be stored in an airtight glass container in the refrigerator for up to one week. For a longer shelf life, you can try the cooked variation.
Tamarind provides a unique sourness. If you don't have it, you can substitute with 1 to 2 teaspoons of lemon juice or a small, finely chopped tomato. Add the substitute while grinding, but the authentic Andhra taste comes from tamarind.
Yes, in moderation, Ulli Karam is quite healthy. Onions are a great source of antioxidants, vitamins, and prebiotics. The spices used have anti-inflammatory properties. However, it can be high in sodium, so be mindful of the salt content and serving size.
A typical serving of Ulli Karam (about 1/4 cup or 65g) contains approximately 60-80 calories. Most of the calories come from the sesame oil used in the tempering.