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Ulli chammanthi recipe with step by step pics. Ulli chammanthi is a simple condiment dip made from coarsely ground pearl onions, chilies and salt. This tasty onion chammanthi is usually served with steamed or boiled tapioca. The recipe comes from the Kerala cuisine. Ulli means onions and chammanthi means chutney in malayalam.

ulli chammanthi

In fact kappa aka steamed tapioca and ulli chammanthi combination is very popular in Kerala and served in many hotels and liquor bars. During our visit to Kerala, we were served kappa and ulli chammanthi as a starter or as a snack in the hotels we stayed. We simply loved this combination and thus I have made the recipe on occasions.

Traditionally the onions, chillies etc are pounded in a mortar-pestle. crushing these ingredients in a mortar-pestle gives a different taste and flavor. I have used a small chutney grinder as I did not have a large mortar-pestle to crush the quantity of onions used in the recipe.

In Kerala, bird’s eye chilies (kanthari mulaku in malayalam) are used to make this recipe. If you do not have bird’s eye chilies, then use green chilies. You can alter the number of chilies, depending on the pungency and heat factor in them.

The pungency of the onions, spiciness of the green chilies with a hint of sour taste coming from tamarind makes this onion chutney too good as a side dish with any Indian meal. Also do not forget to add coconut oil (cold pressed coconut oil meant for cooking) as it simply enhances the taste of the chutney.

On a few occasions, I have made this chutney to go along with a simple dal-rice or khichdi. You can also have this chutney with kanji or rice porridge or Kappa puzhukku.

ulli chammanthi recipe

Usually ulli chammanthi is made with pearl onions (small onions which are added in sambar). In place of pearl onions you can also use shallots, small onions or red onions. I also add a bit of tamarind. adding tamarind is optional and can be skipped. We prefer to have a bit of sourness in the chammanthi. If you do not have tamarind, you can drizzle a bit of lime or lemon juice.

Tip when using pungent onions:

If the onions are too pungent, then soak them in water for about 20 minutes. You will come to know if the onions are pungent, when peeling & chopping them. If your eyes start watering quickly, this means that the onions are pungent. Either peel and soak or soak and then peel.

In this post I have mentioned both the recipes for making chenda kappa and ulli chammanthi.

Serve ulli chammanthi as a side dish with steamed tapioca or dal-rice, khichdi or kanji (rice porridge) or kappa puzhukku.

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Ulli Chammanthi

5 from 2 votes
Ulli chammanthi for kappa - ulli chammanthi is a simple condiment made from coarsely ground pearl onions, chilies and salt. This tasty onion chammanthi is usually served with steamed or boiled tapioca.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Cuisine Kerala, South Indian
Course: Side Dish, Snacks

Servings 4
Units

Ingredients

for ulli chammanthi:

  • ½ cup roughly chopped pearl onions or red onions or shallots
  • 3 to 4 green chilies or add as per taste
  • 1 teaspoon sea salt or add as required
  • 1 tiny piece of tamarind (optional)
  • 2 tablespoons coconut oil or add as required

for cooking tapioca:

  • 1 tapioca root (yuca, casava, kappa) or 500 to 600 grams
  • 2 cups water
  • ½ teaspoon salt or add as required

Instructions

making ulli chammanthi recipe

  • Rinse 10 to 12 pearl onions. Then peel and roughly chop them. Also rinse and chop 3 to 4 green chilies. You will need ½ cup of roughly chopped pearl onions.
  • In a small grinder add the chopped onions and green chilies.
  • Add 1 tiny piece of tamarind (optional). Also add 1 teaspoon sea salt. You can also add white salt as per taste.
  • Using the pulse option grind at intervals. Grind to a coarse mixture.
  • Remove the onion chutney in a bowl.
  • Add 2 tablespoons coconut oil. You can add some more coconut oil also if you want. mix very well.
  • Serve ulli chammanthi with steamed tapioca (chenda kappa).

making chenda kappa

  • Take 1 tapioca (about 500 to 600 grams). Rinse it well.
  • Peel and then chop tapioca in long cylindrical pieces of 3 to 4 inches. Rinse again in water a couple of times.
  • Then take all of the rinsed tapioca pieces in a pan.
  • Add ½ teaspoon salt or add as required.
  • Add 2 cups water.
  • Cover the pan with its lid and cook tapioca on a medium-low to medium flame.
  • In between do check when the tapioca pieces are getting cooked.
  • Simmer till a knife or a fork can easily pass through the tapioca. Do not overcook the tapioca.
  • Then drain all the water.
  • Serve chenda kappa hot or warm with ulli chammanthi.

Nutrition Info Approximate values

Calories: 235kcalCarbohydrates: 42gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 1005mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 13IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 25mgVitamin E: 1mgVitamin K: 2µgCalcium: 20mgVitamin B9 (Folate): 28µgIron: 1mgMagnesium: 23mgPhosphorus: 28mgZinc: 1mg

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How to make ulli chammanthi recipe

1. Rinse 10 to 12 pearl onions. Then peel and roughly chop them. Also rinse and chop 3 to 4 green chilies. You will need ½ cup of roughly chopped pearl onions. You can add less or more chilies as per your tastebuds. You can also use bird’s eye chilies.

making ulli chammanthi recipe

2. In a small grinder add the chopped onions and green chilies.

making ulli chammanthi recipe

3. Add 1 tiny piece of tamarind (optional). Also add 1 teaspoon sea salt. You can also add regular white salt as per taste.

making ulli chammanthi recipe

4. Using the pulse option grind at intervals. Grind to a coarse mixture.

making ulli chammanthi recipe

5. Remove the onion chutney in a bowl.

ulli chammanthi recipe

6. Add 2 tablespoons coconut oil. You can add some more coconut oil also if you want.

ulli chammanthi recipe

7. Mix very well. Cover and keep aside.

ulli chammanthi recipe

8. Later serve ulli chammanthi with steamed tapioca (chenda kappa). The method of cooking tapioca is mentioned below with step by step pics.

Making chenda kappa

1. Take 1 tapioca (about 500 to 600 grams). rinse it well.

tapioca

2. Peel and then chop tapioca in long cylindrical pieces of 3 to 4 inches. Rinse again in water a couple of times.

tapioca

3. Then take all of the rinsed tapioca pieces in a pan.

ulli chammanthi for kappa

4. Add ½ teaspoon salt or add as required.

ulli chammanthi for kappa

5. Add 2 cups water.

ulli chammanthi for kappa

6. Cover the pan with its lid and cook tapioca on a medium-low to medium flame.

ulli chammanthi for kappa

7. In between do check when the tapioca pieces are getting cooked.

ulli chammanthi for kappa

8. Simmer till a knife or a fork can easily pass through the tapioca. Do not overcook the tapioca.

ulli chammanthi for kappa

9. Then drain all the water.

ulli chammanthi for kappa

10. Serve chenda kappa hot or warm with ulli chammanthi.

chenda kappa

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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