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Main Course

Ulli Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

10 - small Onions
3 nos Garlic pods
Tamarind A small piece
Salt, to taste
4 nos Dry red chillies

Preparation

Step 1
Grind together all the ingredients in a mix er grinder to a coarse paste.
Step 2
Goes well with Dosa, Idli, or plain rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.