Cook's Hideout: Onion Pachadi/ Chutney

September 18, 2013

Onion Pachadi/ Chutney

Blogging Marathon# 32: Letter O
Theme: A-Z Dishes from Andhra Pradesh
Dish: O for Onion Pachadi (Chutney)/ Ullipaya Pachadi
Letter O literally threw a curve ball at me. I couldn't think of a single ingredient or dish that starts with O. I had Ooragaya (pickle) written down in my list, but had no intentions of making any because I had so many pickles that had to be used up and I didn't want to make anything new.
Onion Pachadi/ Chutney
Finally after contemplating on what to make, I ended with Onion Pachadi/ Ullipaya Pachadi (chutney) from the cookbook 'Cooking with Pedatha'. This is the first letter in the series that I had to use an English word :-(
Onion Pachadi/ Chutney
This chutney is super tasty, tangy and spicy. It goes well with just about anything, steamed rice, idli, dosa, upma etc. 
Onion Pachadi/ Chutney
Onions - 2 medium, chopped (I used red onions, but yellow or white will also work)
Ginger - 2" piece, grated
Tamarind paste - 1tbsp
Salt - to taste

For Tempering:
Urad dal (minapappu) - 1tbsp
Mustard seeds (aavalu) - 2tsp
Fenugreek seeds (menthulu) - ¼tsp
Dry red chilies - 3-4
Green chilies - 2-3
Curry leaves - 8-10
Cilantro - ½cup, chopped
Asafoetida (hing/ inguva) - 1tsp

  • Heat 1tbsp oil in a saute pan; add urad dal and fry until lightly browned. Next add mustard seeds and once the seeds start to splutter, add fenugreek seeds and dry red chilies. Lower the heat when the chilies start to change color.
  • Add the remaning tempering ingredients and cook for a minute.
  • Next add the chopped onions and ginger; fry until onions don't smell raw anymore, about 4-5 minutes.
  • Cool the mixture slightly. Then grind into a coarse paste along with tamarind paste and salt. Serve with dosa, idli or steamed rice.
Onion Pachadi/ Chutney

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu
K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi


  1. Hats off to you, u rock with your Andhra food series.. Onion pachadi looks a wonderful pair for crispy dosas.

  2. wow very very delicious and finger licking onion pachadi :)

  3. The pictures are great and the chutney looks good. The dosas in the background are almost telling me what I am missing!! And a bit of English n the name is fine I guess :)

  4. That's a nice way to make onion chutney . Lovely clicks...

  5. That's a nice accompaniment to dosas.
    Some letters are going to get tricky during this marathon especially when you are doing the traditional stuff.

  6. Very nice , new recipe to me.

  7. Very nice and tangy chutney. Looks very tasty...

  8. lip smacking and delicious!!! perfect with idli or dosa!!


  9. My mouth is watering looking a the pictures of the chutney.

  10. Such a delicious platter Pavani, I was so tempted when I saw the pic on FB..very nice..

  11. Looks perfect with that dosa platter!

  12. I am drooling here looking at the click...must have been so delicious!!

  13. Lovely and interesting dip recipe.

  14. Pavani this should be called murder with pictures. An absolutle delight to look at. I was always in love with your pictures now I am ...

    Love the pachadi but must confess I was glued more to the pictures. :D Sorry.

  15. This one is different then mine wil sure give a try


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