Ullipaya Pachadi (Onion Chutney)

I have never been a “meals” person. S is an out and out meals person. Usually when we go out, he ends up ordering a “Thali” and I order a la carte. Some south Indian restaurants here serve a “South Indian” thali, but the rice they use in Basmati. I have never been able to come to terms with that. Somehow, I cannot associate my sambar saadam and tayir saadam with basmati rice. So, of late, I have started making full meals on weekends. Every Saturday or Sunday, I cook up a storm. (I know this meal is normal everyday food for most of you, but I am Ms. Lazy!) There’s rice, sambar, rasam, a vegetable, a salad, and curds. Pickles and papads are almost always there at home. But, you see, this is my perception of a meal. Coming from Andhra Pradesh, a meal for S always includes a podi or a chutney.


In order to try and incorporate more Telugu food in my everyday cooking, I ordered “Cooking at Home with Pedatha” a few months ago. I wanted a good English book with simple everyday Andhra recipes and found this. I have made a few things from this book and am quite happy. S is happier than I. That matters more than anything else.


I made this Onion Chutney from the book, but adapted it to suit my taste. (Being married to a Telugu does nothing to my tongue or system!) I also made a few additions.

3 Onions, chopped
1 tsp Ginger Paste
2 tbsp Tamarind Paste
1 tbsp Urad Dal
2 tsp Mustard Seeds
¼ tsp Fenugreek Seeds
3-4 Red Chillies
2 Green Chillies, slit
½ cup Coriander Leaves
7-8 Curry Leaves
1 tsp Asafoetida
1 tsp Oil
Salt to Taste


For the tempering:
1 tsp Oil
¼ tsp Urad Dal
¼ tsp Mustard Seeds


Heat the oil in a pan. Add the urad dal. When it starts to brown, add the mustard and the fenugreek seeds. When the mustard splutters, add the red chillies and fry for a minute. Stir in the green chillies, coriander leaves, and asafoetida. Add the onions and ginger paste and fry for a few minutes. Grind to a coarse paste along with the tamarind paste and salt.

For the tempering, heat the oil in a frying ladle. Add the urad dal and mustard seeds. When the mustard splutters, pour the mixture on to the pachadi.

We had this as a first course in our “saapadu” by mixing this with rice and some ghee. Perfect food for licking your fingers!