Shallot Chutney / Ulli Chammanthi /Vengaya Chutney


This is another one of those chutneys that you continue to lick off of your plate even when the dosas and idlis are long gone.


1 cup shallots chopped
4-5 dried red chilies  
1tsp black gram dal/urad dal 
1 tsp channa dal / bengal gram 
1/4 tsp tamarind paste or marble sized pitted tamarind
small pinch of asafoetida
salt to taste
2-3 tsp of sesame oil (cold pressed)


  • Heat oil in a pan, add asafoetida, dals, dried chilies and shallots and sauté until the shallots are golden brown.
  • Add tamarind and sauté for a few more minutes. 
  • Switch off the flame and let the mixture cool.
  • Grind to a smooth paste.
  • Serve with dosas or idlis.
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