Poondy Chutney and Onion Uttapam
Recipe Summary
- This recipe features a traditional South Indian breakfast or snack: a spicy garlic chutney and savory onion uttapam. The chutney is prepared by sautéing shallots, garlic, and dry chilies, then blending them into a smooth paste, and finishing with a fragrant tempering. The uttapam is a thick, fluffy pancake topped with fresh onions and green chilies, cooked until golden brown and served hot with the chutney.
All Ingredients - Poondy Chutney
- Sesame oil 1 tbsp
- Shallots 1/3 cup
- Garlic cloves 1/2 cup
- Tamarind Small piece
- Dry chillies 5
- Byadagi chillies 5
- Salt to taste
All Ingredients - For Tempering (Chutney)
- Sesame oil 2 tbsp
- Mustard seeds 1/2 tsp
- Urad dal 1/2 tsp
- Curry leaves Few
All Ingredients - Onion Uttapam
- Idli batter 2 laddles
- Chopped shallots As needed
- Green chillies As needed
- Oil Some
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Poondy Chutney - Sauté Ingredients
Heat 1 tablespoon of sesame oil in a pan. Add 1/3 cup of shallots and 1/2 cup of garlic cloves. Sauté for until the shallots and garlic are slightly softened. Add a small piece of tamarind, 5 dry chillies, and 5 byadagi chillies. Continue to sauté for until the chillies are fragrant and the garlic and shallots are lightly browned. Add salt to taste and mix well. Cook for a few more seconds.
Step 2: Blend the Chutney Mixture
Remove the sautéed ingredients from the pan and let them cool completely. Transfer the cooled mixture to a blender and blend until smooth. Add a little water if necessary to achieve the desired consistency.
Step 3: Prepare Chutney Tempering
Transfer the blended chutney to a serving bowl. In a small tempering pan, heat 2 tablespoons of sesame oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Add 1/2 teaspoon of urad dal and fry until it turns golden. Add a few curry leaves and fry until they are crisp. Pour the hot tempering over the prepared chutney.
Step 4: Prepare Onion Uttapam
Heat a dosa tawa (griddle). Sprinkle some water on the tawa and wipe it off with a cloth or paper towel. Pour 2 laddles of idli batter onto the hot tawa and spread it slightly to form a thick, round pancake. Keep the flame on medium to low.
Step 5: Add Toppings and Cook Uttapam
Generously sprinkle chopped shallots and chopped green chillies over the uttapam batter. Drizzle some oil around the edges and lightly over the uttapam. Gently press the toppings into the batter with a spatula. Cook for on one side until the base is golden brown. Flip the uttapam over and cook for another until the other side is also cooked through and golden.
Step 6: Serve
Remove the cooked uttapam from the tawa. Repeat the process for additional uttapams. Serve the hot Onion Uttapam with the freshly prepared Poondy Chutney.
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