Ulli Pachadi | Vengaya Pachadi | Onion Pachadi

Ulli Pachadi or Chinna Vengaya Pachadi is a very tasty and important dish in Nellai Cuisine. We usually use it as a side dish along with paal kanji or kootanchoru. My mom makes it whenever we make kootanchoru. It will be really tangy to match with paruppu sadham or kootanchoru.

This dish itself has a lot of health benefits. In summer, our body become warm and there are even chances for skin boils, eye irritation and stomach pain. All are due to excess heat. Chinna vengayam or shallots help a lot to reduce the body temperature. If you have more shallots on hot days, it will control and regulate the body heat. We need a lot of patient to remove the skin of shallots. Other than that, the dish is very simple.

Other pachadi recipes,
Thakkali Pachadi | Tomato Pachadi
Poosani Pachadi | Pumpkin Pachadi
Vellarikkai Thayir Pachadi | Cucumber Pachadi

Ulli Pachadi | Vengaya Pachadi | Onion Pachadi

Prep Time : 20 mins	Cook Time: 10 mins
Yield: 1 and half cups	Svg Size: 2 tblspn
Average Rating: 5 for 5	Calories per Serving: 60
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 250g of Shallots or Chinna Vengayam
• 4 to 5 green chillies
• 1 lemon ball size tamarind ball
• 1 tsp oil
• 1/4 tsp mustard seeds
• a pinch of asafoetida
• little curry leaves
• salt as per taste

Quick Procedure

• Chop shallots or chinna vengayam. Soak tamarind and extract the tamarind juice.
• Heat some oil in a pan. Add mustard seeds and let it sputter.
• Add shallots, chillies and curry leaves one by one. Saute for a few minutes.
• Add a pinch of asafoetida. Saute till the onions become transparent.
• It is time to add tamarind juice and salt.
• Let everything boil and reduce. It will become thick. We are done.
• A spicy and tangy pachadi with  very nice aroma will be ready in just few steps.

Stepwise Pictures

Heat some oil in a pan. Add mustard seeds and let it sputter. Add shallots

Drop in chillies and curry leaves one by one. Saute for a few minutes.

Add a pinch of asafoetida. Saute till the onions become transparent.

It is time to add tamarind juice and salt.

Let everything boil and reduce. It will become thick. We are done.

Serve this tasty pachadi with kanji or kootanchoru