Ulli chammandi(Dip made of shallots for Dosa)

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As I mentioned in my previous post, we used to have dosa almost daily as our breakfast. And if dosa was something that regular, there was its sibling which was equally popular or regular ๐Ÿ™‚ And that was Ulli chammandi. Ulli Chammandi is a side condiment made of shallots(translates to โ€˜ulliโ€™ or โ€˜cheriya ulliโ€™ in Malayalam) and goes very well with Dosa and Idli. I have seen most people include DD prefers to have dosa or idli with sambar and coconut chutney. Somehow, sambar and dosa or even, sambar and idli was not such a popular combination in our house. For us, dosa comes with ulli chammandi and coconut chutney.

The trick of getting this right is in the frying process. You should ensure not to burn the ingredients while frying and just lightly roast it. That would give the perfect taste to this side dip. I have got it wrong couple of times myself ๐Ÿ˜ฆ and I wasnโ€™t very happy about it. I thought to myself, โ€œCan I not get such a simple recipe right?โ€ Anyway, all is well that ends well ๐Ÿ˜‰ We donโ€™t use the tamarind mentioned in the ingredients section. I put it in there because last day mom mentioned that, that is also a variation although we donโ€™t use it. So this time I made ulli chammandi using tamarind and it was pretty good. But since I am used to the โ€˜tamarind-lessโ€™ version, I like that better ๐Ÿ˜›

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INGREDIENTS:

Note: This recipe yields only 2 servings

Shallots – 5-6
Garlic – 1-2 small pods
Dry red chilli – 1 nos
Red chilli powder – 1/4 tsp
Tamarind – A gooseberry seed sized ball(optional)
Salt – to taste(apprx. 1/4 tsp)
Coconut oil – 1.5 tbsp

METHOD:

1. Heat 2 tsp of coconut oil in a pan. Fry red chilli, shallots(halves) and garlic till the raw smell goes off.
2. The dry red chilli should slightly brown and the shallots should turn pale(pink) and the garlic should turn light brown. Ensure that none of these ingredients burn.
3. Remove from heat and put red chilli powder, tamarind and salt. Let it cool down.
4. In a mixie/grinder, give it 4-5 pulses and make into a coarse paste. Before grinding, break the dry red chilli into small pieces. Don’t grind it till it becomes smooth, there should be small bites of shallots.
5. Transfer to a small bowl and pour remaining coconut oil and give a good mix.

Serve with Dosa or Idli ๐Ÿ™‚

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Coconut chutney(for Dosa/Idli)

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Coconut chutney is such an integral part of any Kerala home. Specially in our home, dosa is like the most consumed breakfast. On an average, we used to have dosa as breakfast all 5 days of the week. There is a reason for it also. My mom’s dosa’s are perfect and absolutely marvellous. I have tried my hands on it, but have never come even close to hers.

Since dosa was like our daily breakfast, the side condiment with it also has to be good. You know how we like to complain about everything even though your only job is to sit and eat ๐Ÿ˜‰ Atleast as kids you can be really demanding. I would say, now that I know the pain of cooking everyday, I wouldn’t complain about food that is made by someone, considering the effort behind it ๐Ÿ™‚ Coming back to what I was saying, the side dip for dosa in our home was usually either ‘Ulli chammandi’ or ‘Coconut chutney’ or both.

I will post ulli chammandi(a dip made of shallots) some other day. Fact is that, I still haven’t got it right ๐Ÿ˜› So I will come to the easy one which is coconut chutney. Having said that, though easy, this chutney is really tasty and goes very well with dosa and idli. I remember my mom used to mix little curd(or yogurt) to this chutney to make it little sour and different for me. I used to love that version. Try it if your kids don’t like to have spicy chutney ๐Ÿ™‚

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INGREDIENTS:

Grated Coconut โ€“ 1.5 cups
Shallots โ€“ 4-5 no(s)
Green chilli โ€“ 3 no(s)
Water โ€“ 1/2 cup
Salt โ€“ 1/2 tsp
Coconut oil โ€“ 2 tbsp
Mustard seeds โ€“ 1/2 tsp
Dry red chilli โ€“ 2 no(s)
Curry leaves โ€“ 1 strand

METHOD:

1. In a mixie/grinder, grind grated coconut, shallots, green chilli and salt into a smooth paste. Use little water for grinding.
2. In a pan, heat coconut oil and add mustard seeds. Once it splutters, add broken dry red chillies and curry leaves.
3. To this add the coconut ground paste and add little water to bring it to the desired consistency. If you want the chutney to be thick, then you need not add water.
4. Stir for 1 min and remove from heat.

Serve with dosa or idli.