Ulli Chammanthi is an easy-to-make Kerala Style Onion chutney made with shallots, green chillies, and coconut oil. I should say, there is no beating this simple dip when served with steamed or boiled tapioca or kappa puzhungiyathu.
Ulli Chammanthi can be literally translated to Onion (ulli) Chutney (chammanthi). As I type this, I swear I am salivating for this mildly spicy dip is a perfect dip for the popular steamed tapioca dish from Kerala. In fact, I cannot imagine having kappa without this Ulli Chammanthi.
Kappa is also called tapioca, cassava, or yuca and it is one of the staple diets of Kerala. I have already shared the recipe for Kappa Vevichathu with you. Kappa Vevichathu is made by cooking tapioca and then mashed along with coconut and spices. We usually serve this dish with fish curries.
Ulli Chammanthi is
- very very very easy to make 🙂
- makes use of only 3 ingredients!
- can be made in under 5 minutes!
- is no-cook!
- a perfect dip for steamed tapioca or boiled potatoes, sweet potatoes, or even boiled eggs!!
Back in the days, ulli chammanthi was made using the traditional ammikallu or grindstones. We also use idikallu or mortar and pestle for simple grinding. Using these traditional grinding stones always gave a distinct flavor to the dish. These days, we opt for the easier mixer-grinder or blender for all grinding purposes.
Ulli Chammanthi for Kappa:
Did you know there are different varieties of onion chutneys that we make for every main dish? For example, this version makes use of shallots, green chilies, and oil and is mainly (or only!) served with tapioca. We also have another variation for idli/dosa, and rice.
All these variations of onion chutney are made without coconut and if you are interested in these easy-to-make dips, let me know in the comments below and I will definitely share the recipes with you.
Green Chilli Chutney for Kappa: Ingredients
Onions: Cheriya Ulli Chammanthi is made with shallots or pearl onions. Both are perfect substitutes for each other. However, finely chopped red onions are the second-best option for this recipe.
Chilies: We usually use kanthari mulaku or bird’s eye chilies for making kanthari chammanthi for kappa. However, you may also use regular green chilies for this recipe.
Oil: There is no substitute for coconut oil, for it brings the traditional authentic taste of ulli chammanthi. Coconut oil also tempers the hotness of the chilies. Use cold pressed Coconut oil which is meant for cooking purposes.
Optional: Some also add tamarind pulp or a dash of lemon juice to this dip to bring a sourness to the dish. I never added it.
Ulli Chammanthi Recipe:Print
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I’m participating in #AtoZChallenge and #BlogchatterAtoZ where I’ll be sharing 26 Easy Recipes with you this April. I’m dedicating the posts to the amazing community members who helped me figure out this theme for the challenge. Thank you!