Spicy And Tangy South Indian Special Chutney - Onion Chutney (Ulli Karam)

Hello Foodies, I am back with an interesting spicy and tangy South Indian special "Onion Chutney". When you don't find much time to make a dish, this recipe helps you a lot. It is quite simple and easy to make tastes heavenly with hot steamed rice and ghee. My mom used to make this Roti pachadi when unexpected guests came the home. She always prefer mortar and pestle in making chutneys, the taste never disappointed. I too use mortar and pestle especially in the making of this pachadi. Let us go through the recipe.

Ingredients
3-4 medium size onions
15- 16 dry red chillies
1 big lemon size tamarind,soaked in water
1/4 spoon of cumin seeds

Salt as per taste

For Tempering 
2 spoons of oil
1 spoon chana dal
1 spoon urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
2 dry red chillies, tear into pieces
1 spring curry leaves
Pinch of Asafoetida

Procedure 
1. Wash, peel and slice the onion into cubes.
2. Soak tamarind in a cup of water and keep it aside.
3. Tear the dry red chillies into pieces.
4. Add dry red chillies, onion cubes, tamarind pulp, salt, turmeric powder, cumin seeds one by one and the same order to Mortar and crush all the ingredients into a coarse paste with the help of Pestle.
5. Heat a pan with oil, add chana dal, urad dal, mustard seeds, cumin seeds, broken dry red chillies and finally pinch of thing, fry for a few seconds.
6. Take the pachadi into a serving bowl.
7. Pour the seasoning over the chutney.
8. Serve it with hot steamed rice and ghee. You can also use it as a side dish with idly, dosha and uthappam. But I love to have this chutney with hot steamed rice.

Hope you all enjoyed my recipe, and please leave your valuable comments and suggestions here.