BM # 72; Week 1, Day 3
Theme : Dips, spreads and chutneys
Dish: onions crushed coarsely with chillieso
It’s funny when you look at your blog at times. I mean, there are so many recipes here that I am proud of, but a lot of them are not everyday dishes. The more I dig into it, the less I find everyday stuff.
Take this onion chammanthi for example,this was one of the regular dishes back at home. My mom would take some onions and some chilies, pulse it a couple of times in the mixer with salt, add a bit of coconut oil to it and serve with Dosa for my younger brother. It was, and is still, his favorite. I add a tomato too while pulsing and eat as a salad with rice. It’s heavenly for me.
Food is always an acquired taste and the dish might be a turn off for many people out there (raw onions with chilies, really!?), but I like it…a lot. It was simple food at its best. Traditionally, this chutney is served with boiled tapioca (kappa puzhingiyathu). The onions are a little more crushed in my mom’s version, but i stopped mine here way before that.
Anyway, I have to make an extra effort to get the everyday dishes in here. Until then, read on for the recipe for ulli chathachathu(crushed onions).
- 10-12 pearl onions or 1 red onion, chopped
- 3-4 green chillies, or per taste
- 2-3 teaspoons coconut oil
- Pulse the chillies and onion with salt as needed in the mixer jar a couple of times. You shouldn’t grind it. The aim is to crush the onions and chillies together a bit, not to puree it. I used a mortar and pestle for this step instead of the mixie.
- Remove the chammanthi to a small bowl, add in 2 teaspoons of coconut oil and mixing it in. Taste test and if you feel like it, add one more teaspoon of oil.
- Serve with kappa puzhingiathu(boiled tapioca), dosa or even with rice.