Ulli chammandhi

To make Ulli Chammandhi, start by crushing 100 g of peeled shallots and 3 garlic cloves on a chopping board using a steel glass or a hard object. Alternatively, you can use a mixer for convenience. Once crushed, mix in 1 tablespoon of chili powder and salt to taste. Finally, add 0.5 tablespoons of vinegar and 1 tablespoon of coconut oil, mixing until well combined.

Yes, Ulli Chammandhi is suitable for vegan diets as it contains no animal products. The ingredients are all plant-based, making it a great spicy condiment for those following a vegan lifestyle.

If you don't have coconut oil, you can substitute it with other oils like olive oil or sesame oil. These alternatives will provide a different flavor profile but will still complement the spicy and tangy taste of Ulli Chammandhi.

To store Ulli Chammandhi, keep it in an airtight container in the refrigerator. It can last for up to a week. Make sure to use a clean spoon each time you scoop it out to prevent contamination and extend its shelf life.

Ulli Chammandhi pairs well with a variety of dishes, including rice, dosa, idli, and even grilled meats or vegetables. Its spicy and flavorful profile adds a delicious kick to any meal, making it a versatile condiment.