How long does Ulli Chammanthi take?

30 minutes from start to finish. That is 15 minutes of preparation and 15 minutes of cooking.

How many people does Ulli Chammanthi serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Ulli Chammanthi vegetarian?

Yes. No meat, no fish and no egg.

Is Ulli Chammanthi spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Ulli Chammanthi?

8 grams Tamarind, 5 grams Dry Red Chilli, 2 grams Curry leaves, 250 grams Small Onion (Shallots), 15 ml Water, 2 tbsp Coconut Oil, and a few more listed on this page.

Do I need a pressure cooker for Ulli Chammanthi?

No, it is cooked in an open pot.

How many calories are in Ulli Chammanthi?

About 124 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Ulli ChammanthiCook

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Ulli Chammanthi

Name: Ulli Chammanthi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian, Kerala
Ingredients: 8 grams Tamarind; 15 ml Water, For Grinding; 2 tbsp Coconut Oil; 5 grams Dry Red Chilli, De-stemmed; 2 grams Curry leaves; 250 grams Small Onion (Shallots), Peeled; 1 tsp Salt

30 min
medium
Serves 4

Prep 15 min · Cook 15 min

Start cooking

5 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as onion chammanthi, onion chutney · Veg · Chutneys, Podis & Pickles

Chutneys, Podis & Pickles Vegan Gluten-free Dairy-free

Ulli chammanthi, a coarse Kerala chutney of shallots, dry red chilli and curry leaves fried in coconut oil. Medium-spicy, serves 4, ready in about 30 minutes.

Low calorie

Good for: Onam, Rainy Day

Ingredients

7 items

4 people

Tamarind8 grams
Water, For Grinding15 ml
Coconut Oil2 tbsp
Dry Red Chilli, De-stemmed5 grams
Curry leaves2 grams
Small Onion (Shallots), Peeled250 grams
Salt1 tsp

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	124kcal	496kcal
Protein	1.8g	7.2g
Carbohydrate	13g	50g
Fat	8.1g	32g
Fibre	2.6g	10g
Sugar	6.2g	25g

Method

1
Get ready. Peel the shallots and halve the bigger ones. Remove the stalks from the dry red chillies and wash the curry leaves. Soak the tamarind in a little water.
TamarindWater
2
Heat the coconut oil in a kadai on medium flame for 1 minute until hot. Add the dry red chillies and curry leaves and fry for about 1 minute until the chillies turn crisp and darken slightly. Lift them out onto a plate, leaving the oil in the kadai.
Coconut OilDry Red ChilliCurry leaves
3
Add the shallots to the same kadai and fry on medium flame for 8 to 10 minutes until soft and lightly golden. Transfer them to the plate with the chillies and cool for 5 minutes until warm.
Small Onion (Shallots)
4
Grind the fried chillies, curry leaves and shallots with the tamarind and salt in a mixie, pulsing, until the chammanthi is coarse and thick. Add a little of the water only if the mixie will not run.
Salt
5
Taste and adjust the salt. Transfer the chammanthi to a bowl and serve with rice or dosa.

Before you start

How long does Ulli Chammanthi take?: 30 minutes from start to finish. That is 15 minutes of preparation and 15 minutes of cooking.
How many people does Ulli Chammanthi serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Ulli Chammanthi vegetarian?: Yes. No meat, no fish and no egg.
Is Ulli Chammanthi spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Ulli Chammanthi?: 8 grams Tamarind, 5 grams Dry Red Chilli, 2 grams Curry leaves, 250 grams Small Onion (Shallots), 15 ml Water, 2 tbsp Coconut Oil, and a few more listed on this page.
Do I need a pressure cooker for Ulli Chammanthi?: No, it is cooked in an open pot.
How many calories are in Ulli Chammanthi?: About 124 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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