I have never seen umma making this ulli chammanthi, at least not on what I can remember. Maybe because we were never fond of any chammanthis or chutneys, or also can be umma never liked it, or it is not a part of our cooking! An ex-colleague who was particularly interested in my blog had shared this recipe long ago. He had eaten it made by his wife and he couldn’t stop praising about how it tasted along with kappa. We always have kappa with mathi curry so it was something which did interest me, as it appealed a lot to my lazy bones – no prizes for guessing there! 😛 Sometimes I don’t write down when I get such ideas to cook, so I forgot about it till I got a good batch of tapioca to cook. All of a sudden I was reminded of it and thankfully I had sufficient quantity of pearl onions to try it.
It made a very hearty meal. Since I made puzhukku, I mixed up the chammanthi with the kappa and had it. After a little bit of research, I realized that this is usually served with chenda kappa – big chunks of tapioca boiled with some turmeric and salt just enough to hold its shape and then drizzled with fresh coconut oil or maybe without any oil at all. We love ours all cooked and mashed. I am sure you can even have this chammanthi with neriya dosa too. As of now, we grind these chammanthis in a grinder or food processor, but in those days, it used to be done in an ammi kallu (a heavy mortar and pestle) and they would taste amazing. Next time, I guess I would use my small mortar and pestle to do the job. 😉 Off to the recipe…
Cheriya Ulli Chammanthi ~ Pearl Onion Chutney
- 10 pearl onions peeled
- 2 clove garlic peeled
- 1 green chilli
- Salt to taste
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 3-4 curry leaves minced
- Grind the pearl onions, garlic, chilli and salt into a course paste.
- Heat oil, sputter the mustard seeds and briefly fry the curry leaves.
- Put the ground paste and saute for a couple of minutes.
- Serve warm with cooked tapioca.