This chutney has been lying in my draft for months together now. Thanks to fellow food blogger, Priya, for hosting an event with onions as theme and thereby giving me reason to resurrect this post.
Ulli-mulaku chammanthi (pearl onions - dry red chillies dip) is a regular feature in the traditional Keralite household. Often paired with steamed cassava roots (tapioca/kappa/kuchikizhangu), this also goes well with south indian tiffin items like idlis and dosas.
Small onions (shallots/pearl onions/cheriya ulli) - 10 to 15 Nos
Long dry red chillies (unakka mulaku/vara mulaka) - 10 Nos
Coconut oil - 1 teaspoon
Salt to taste
Peel and rinse onions. In a skillet throw all ingredients together except for salt and saute till onions turn translucent. Cool and grind to paste. The texture can be smooth or left coarse. Both taste equally great. Add salt to taste. Drizzle a few drops of coconut oil before serving.
This dip is off to the Healing Food - Onion event on at Priya's Easy N Tasty recipes. The Healing food event series is created by Siri's corner .