andhraEasyveganvegetariandairy freenut free

Ulli Karam

Name: Ulli Karam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 250 g shallot (peeled, roughly chopped); 8 pcs dried red chili; 6 pcs garlic (cloves, peeled); 1 tbsp tamarind (seedless, tightly packed); 1 pinch salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch asafoetida

RATING

4.5/5(85)

TASTE SCORE

7/10

A fiery, tangy onion chutney from Andhra cuisine that wakes up your taste buds instantly. Caramelized shallots blended with tamarind, garlic, and red chilies until smooth, then finished with a crackling tempering of mustard seeds and curry leaves. Perfect alongside hot idlis, dosas, or steamed rice.

PREP

COOK

10m

SERVES

1 TBSP

44 cal

SERVINGS

METHOD · 4 STEPS

saute · ~7 min
Sauté the shallots, garlic, and red chilies.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add dried red chilies and fry for 30 seconds until they puff slightly.
3.Add garlic cloves and sauté until golden (1 minute).
4.Add chopped shallots and cook until soft and lightly caramelized (5-6 minutes).
5.Turn off heat and let the mixture cool completely.
mix · ~2 min
Blend the chutney to a smooth paste.
1.Transfer the cooled shallot-chili mixture to a blender jar.
2.Add tamarind and a pinch of salt.
3.Blend to a smooth, thick paste adding 2-3 tablespoons of water as needed.
4.Scrape into a serving bowl.
TIPDon't add too much water — Ulli Karam should be thick and spoonable, not runny.
temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and let them crackle briefly.
4.Toss in curry leaves and a pinch of asafoetida. Fry until leaves are crisp (15 seconds).
5.Pour the hot tempering over the chutney and mix well.
TIPPour the tempering over the chutney immediately while it's sizzling — the sound tells you it's fresh.
serve
Serve the Ulli Karam with idli, dosa, or hot rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To develop maximum sweetness, cook the shallots until they are deeply golden and soft, not just translucent.
2
Blend the chutney while the mixture is completely cool to prevent steam from making it watery.
3
Use a heavy-bottomed pan for sautéing shallots to prevent scorching before they caramelize.
4
For a smokier depth, roast the dried red chilies in a dry pan for a few seconds before adding oil.
5
Taste the tamarind first; adjust the quantity based on its sourness to balance heat and tang.
6
Store leftover Ulli Karam in an airtight jar in the fridge for up to a week; tempering can be repeated before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Dry-roast the shallots, garlic, and red chilies in a non-stick pan without oil, then temper with just ½ tsp oil. Reduces total fat while keeping the flavour profile intact.

jain

Jain

Skip the garlic and asafoetida. Use a pinch of asafoetida substitute (hing-free) or just black salt to mimic the pungency. Jain-friendly version retains the tamarind-shallot-chili core.

extra spicy

Extra-spicy

Add 2-3 fresh green chilies (slit) along with the garlic for a fiercer heat, or use spicier varieties like Byadgi or Guntur red chilies. Perfect for heat seekers.

HEALTH BENEFITS