Ulli Kharam literally means spicy onion, in Telugu language. It is one of those unique recipes that have a limited utility. I make this recipe just a few times a year. I use it more as a filling for my Stuffed Eggplant Curry. In this case, the ulli kharam is cooked along with the eggplant and tastes different from the chutney.
Vankaya Ulli Kharam – Stuffed Eggplant Curry
This is easily one of my top favorite eggplant recipes. My mom would always make sure she cooked this once or twice for me, even on my shortest trips to India. The key to this recipe is the right eggplant (small, tender, with a green stalk) and ulli kharam for the stuffing. The eggplant is slit on both sides, stuffed with ulli kharam and gently sauteed on low heat. The leftover stuffing is added to the eggplant towards the end so it is cooked just right.
Ulli Kharam | Spicy, Tangy, Raw Onion Chutney
Other than the stuffing for eggplant, this recipe is best paired with a savory pancake called Dibba Rotti or Minapa Rotti. To the best of my knowledge I have never had ulli kharam, outside of these two combinations. That’s what makes this dish so unique. Dry chili peppers, roasted in just a dab of oil, along with mustard seeds, fenugreek seeds and urad dal add that unique South Indian flavor. Tamarind and salt complete the dish. It is so simple, yet so flavorful.
Store leftover chutney in air-tight glass container in the refrigerator – it is good for 3 to 4 days.
Onions are from the same generic family as garlic and shallots. They are highly nutritious, bringing a host of health benefits, including improved heart health and blood circulation. They are also rich in antioxidants.
What’s your favorite Chutney? Check out our amazing line up of chutneys, while you’re here:
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Ulli Kharam | Spicy, Tangy, Raw Onion Chutney
Ingredients
- 1 Teaspoon Rice Bran Oil
- 1 Cup Onion - (or shallots). Roughly chopped into 2" pieces
- 3 Dry Red Chili - or to taste
- 1 Teaspoon Mustard Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 3 Teaspoons Urad Dal
- 1 Teaspoon Tamarind - Paste
- 1/2 Teaspoon Sea Salt - Or to taste
Instructions
- Heat oil in a pan and gently roast tempering ingredients (dry red chili, mustard seeds, fenugreek seeds, and urad dal) on a low flame. Once mustard seeds start crackling set them aside to cool.
- Transfer to a blender jar along with onion, tamarind and salt.
- Blend to a coarse finish and transfer to a bowl.
- Serve fresh with Dibba Rotti (savory lentil pancake).
