Ulli Karam

Method

1. 1

   Prepare onions: Peel 2 cups small shallots or use 3 large onions cut into quarters.

2. 2

   Dry roast spices: Dry roast 1 tbsp chana dal, 3-4 dried red chillies and 1 tsp cumin seeds 4 minutes until golden. Cool.

3. 3

   Fry onions: Heat 2 tbsp oil. Add onions and fry on medium heat 10-12 minutes until dark golden.

4. 4

   Add garlic and tamarind: Add 5 garlic cloves and a marble-sized tamarind. Fry 2 minutes. Cool.

5. 5

   Blend: Add fried onions, garlic, tamarind, roasted dals and chillies, and salt to a blender. Blend to a smooth thick paste.

6. 6

   Taste: Ulli karam should be deeply caramelised and spicy.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.

8. 8

   Pour tempering: Pour tempering over the ulli karam.

9. 9

   Adjust: Taste and add more salt or red chilli if needed.

10. 10

    Serve: Ulli karam is Andhra's intensely flavoured caramelised onion chutney. Serve with rice, dosa or idli.