Ulli Karam
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.
For 6 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Grind the Chutney: Pulse the mixture 5-7 times to achieve a coarse paste
- a.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.
- 4
Step 4
- a.Prepare the Tempering (Tadka):
- b.Heat sesame oil in a small tadka pan over medium heat.
- c.Add the mustard seeds. Wait for them to pop and splutter completely, about 30-45 seconds.
- d.Add the urad dal and sauté until it turns a light golden brown, about 1 minute.
- e.Turn off the heat and immediately add the curry leaves and hing. The leaves will sizzle. Stir for 10 seconds.
- 5
Step 5
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a milder version, deseed the red chilies before soaking or use a less spicy variety like Byadgi or Kashmiri chilies.
- 2Using shallots or small pearl onions (sambar onions) provides a sweeter, more authentic flavor than large red onions.
- 3Do not add extra water while grinding. The moisture from the onions and the soaking water should be sufficient.
- 4The flavor of Ulli Karam improves significantly after a few hours. It's even better the next day.
- 5Store in a clean, dry, airtight glass jar in the refrigerator for up to a week.
Adapt it for your goals.
Garlic Ulli Karam
Add 3-4 cloves of garlic along with the onions before grinding for a pungent, garlicky flavor.
Cooked Ulli KaramCooked Ulli Karam
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.
Ulli Karam with LentilsUlli Karam with Lentils
Add 1 tablespoon of chana dal along with the urad dal in the tempering for extra crunch and flavor.
Why this is on our healthy list.
Rich in Antioxidants
Onions are packed with quercetin and other flavonoids, while red chilies contain capsaicin. These antioxidants help combat oxidative stress and inflammation in the body.
Supports Gut Health
Onions are a natural source of prebiotics like inulin and fructooligosaccharides, which feed the beneficial bacteria in your gut, promoting a healthy digestive system.
Boosts Immunity
The high Vitamin C content and phytochemicals in raw onions can help strengthen the immune system and protect against common infections.
Aids Digestion
Spices like asafoetida (hing) and curry leaves are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Frequently asked questions
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.