Ulli Karam

Ingredients

• - 1 cup onion-chilli chutney
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

1. Prepare onions: Peel 2 cups small shallots or use 3 large onions cut into quarters.
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. Fry onions: Heat 2 tbsp oil. Add onions and fry on medium heat 10-12 minutes until dark golden.
4. Add garlic and tamarind: Add 5 garlic cloves and a marble-sized tamarind. Fry 2 minutes. Cool.
5. Blend: Add fried onions, garlic, tamarind, roasted dals and chillies, and salt to a blender. Blend to a smooth thick paste.
6. Taste: Ulli karam should be deeply caramelised and spicy.
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. Pour tempering: Pour tempering over the ulli karam.
9. Adjust: Taste and add more salt or red chilli if needed.
10. Serve: Ulli karam is Andhra's intensely flavoured caramelised onion chutney. Serve with rice, dosa or idli.