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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)Ā 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.

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 šŸ™

This chutney is super tasty, tangy and spicy. It goes well with just about anything, steamed rice, idli, dosa, upma etc.

Print Recipe
Onion Pachadi/ Chutney Yum
Onion Pachadi/ Chutney
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Onions - medium, chopped (I used red onions, but yellow or white will also work)
  • 2 Ginger " , grated
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tbsp Urad dal (minapappu)
  • 2 tsp Mustard seeds (aavalu)
  • Ā¼ tsp Fenugreek seeds (menthulu)
  • 3 - 4 chilies Dry red
  • 2 - 3 chilies Green
  • 8 - 10 Curry leaves
  • Ā½ cup Cilantro - chopped
  • 1 tsp Asafoetida (hing/ inguva)
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Onions - medium, chopped (I used red onions, but yellow or white will also work)
  • 2 Ginger " , grated
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tbsp Urad dal (minapappu)
  • 2 tsp Mustard seeds (aavalu)
  • Ā¼ tsp Fenugreek seeds (menthulu)
  • 3 - 4 chilies Dry red
  • 2 - 3 chilies Green
  • 8 - 10 Curry leaves
  • Ā½ cup Cilantro - chopped
  • 1 tsp Asafoetida (hing/ inguva)
Onion Pachadi/ Chutney
Instructions
  1. 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.
  2. Add the remaning tempering ingredients and cook for a minute.
  3. Next add the chopped onions and ginger; fry until onions don't smell raw anymore, about 4-5 minutes.
  4. Cool the mixture slightly. Then grind into a coarse paste along with tamarind paste and salt. Serve with dosa, idli or steamed rice.
Recipe Notes
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18 thoughts on “Onion Pachadi/ Chutney”

  1. 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 šŸ™‚

  2. 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.

  3. 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. šŸ˜€ Sorry.

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