Poondy Chutney & Onion Uttapam – South Indian Style

Step 1: Sauté Chutney Ingredients

Heat 1 tbsp sesame oil in a pan. Add 1/3 cup shallots and 1/2 cup garlic cloves. Sauté for 2-3 minutes until they start to soften.

Step 2: Add Tamarind and Chillies

Add a small piece of tamarind, 5 dry chillies, and 5 Byadagi chillies to the pan. Continue to sauté for 3-4 minutes until the chillies are fragrant and slightly darkened.

Step 3: Season and Mix

Add salt to taste and give everything a good mix in the pan.

Step 4: Cool and Blend Chutney

Remove the sautéed ingredients from heat and let them cool completely. Once cooled, transfer them to a blender and blend until a smooth paste is formed.

Step 5: Prepare Chutney Tempering

Heat 2 tbsp sesame oil in a small tempering pan. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Once the mustard seeds splutter and the urad dal turns golden, add a few curry leaves and fry until crisp.

Step 6: Finish Chutney

Pour the hot tempering over the blended chutney. The Poondy chutney is now ready.

Step 7: Prepare Tawa for Uttapam

Heat a dosa tawa until hot. Sprinkle some water on it and wipe it off with a cloth or paper towel to regulate the temperature.

Step 8: Pour Uttapam Batter

Pour 2 laddles of idli batter onto the hot tawa. Spread it slightly to form a thick, round pancake.

Step 9: Add Toppings

Reduce the flame to medium-low. Sprinkle chopped shallots and green chillies generously over the uttapam batter.

Step 10: Cook First Side

Drizzle some oil around the edges and over the toppings. Gently press the toppings into the batter with a spatula. Cook for 2 minutes until the base is golden brown and the toppings are slightly cooked.

Step 11: Flip and Cook Second Side

Flip the uttapam over and cook for another 2 minutes until the other side is also cooked through and golden.

Step 12: Serve

Remove the cooked Onion Uttapam from the tawa and serve hot with the prepared Poondy Chutney.

• Ensure the sautéed ingredients for the chutney are completely cooled before blending for a smoother paste.

• Adjust the number of dry and Byadagi chillies to suit your spice preference.

• For crispier uttapam, cook on a slightly higher flame and use a bit more oil around the edges.

• Press the toppings gently into the uttapam batter to ensure they stick well when flipping.

• Add other vegetables like grated carrots, bell peppers, or tomatoes to the uttapam.

• Experiment with different types of dry chillies for varied flavor and heat in the chutney.

• For a richer chutney, add a small piece of jaggery while blending.