How To Make Spicy Caramelized Onion, Nadan Ulli Vazhattiyathu

How To Make Caramelized onion; Nadan Ulli Vazhattiyathu or Nadan Ulli Roast is one of the easiest side dish for Kerala breakfasts like Appam or Puttu. Onions are slow cooked with coconut oil and chilly powder until they are browned. My go to recipe. for an easy curry. This is my family's version of caramelized onion, Kerala Style.

I practically grew up on "Ulli Vazhattiyathu" which translates into slow cooked onions....amma has been making this from a long time; which she learned from her mother There is actually not much of a recipe, because years ago when I asked her; she just told me over phone, "put finely sliced onion in little coconut oil, add salt, and slowly cook them for some time, then add Kashmiri Chilly Powder and again slow cook it.....lastly can add in a bit of garam masala and currry leaves". Yes, it is easy and probably I need not trouble myself for a step by step pictures....but what about the novice cook?? So, I made a step by step picture tutorial and made a recipe just for you.

My grandmother always says that onions has some sweetness; so during her time for most cooking shallots or cheriya ulli was used, like for beef ularthiyathu or for nadan chicken curry or for karimeen pollichathu. She was always very adamant about using shallots or button onions. Well, I personally do not have the patience to peel shallots (though amma insist it is easy; her tip is just put the shallots in a bowl of water for a few minutes and the peel comes off easily). The science behind this dish (atleast what my grandmother told me) is slow cooking onions over an extended time makes the natural sugars in the onions caramelize thus making it very flavorful; since we belong to a family of spice lovers; red chilly powder is added to it.....and I think it was amm'a tip of adding a wee bit of garam masala towards the end.....but that is entirely optional.

I make this so very often, that I thought probably everyone knows this as it is so very simple and easy....the main ingredient is ONION....nothing fancy...nothing expensive (as of now onions are cheaper). Amma always tops Ulli Vazhattiyathu with boiled eggs and hence I do too....so you really do not need eggs in here!

For long train journeys, I usually make this since it stays good for longer period...remember there is no water in it....so it stays longer.

When, you make; try spreading it over roti/chappathi and just roll and munch...its one of my favorite; especially for long train travels. You can also fill it in sandwich and top with sliced boiled eggs...yum!

Kerala's version of easy and spicy caramelized onion.

Author: Nisa Homey
Cooking Time: 25 to 30 min.
Preparation Time: 10 min.
Serves: 3 - 4
How I Make:
Onions: 1/2 Kg
Kashmiri Chilly Powder: 2 tsp.
Coconut Oil: 3 to 4 tbsp.
Salt: 1/2 to 3/4 tsp.
Garam Masala: 1/2 tsp (optional)
Curry Leaves: 1 sprig (optinal)

Method:
I used 1/2 kg onion, amma always tells me it is best to slice the onions as finely as possible.

Heat a large kadai or pan with 3 to 4 tbsp of coconut oil. Add in the sliced onions.

Make sure the heat is on high for at least 2 to 3 min. Add in salt, and stir to coat the onions with oil and salt. Spread out the onions and let it cook, remember the flame is on high....and the moisture in the onions are evaporated with the high flame. The onion will start to shrink and become lightly transparent.

 Once the onions turn slightly transparent; like in the first picture, reduce the flame and stir in between for another 10 minutes. Then add in 2 tsp Kashmiri chilly powder (if using ordinary chilly powder then 1 tsp would be fine) and mix well..

Let it simmer on for another 10 to 12 minutes, so that the chilly powder is absorbed along with the caramelizing onion and its raw flavor is diminished. Add in 1/2 tsp garam masala if using...mix for a minute or two and then add in the curry leaves.

Again, let is simmer for another 5 minutes.....you can see how much the onions have reduced at the last stage.

I usually serve topped with boiled eggs.
Serve with Kerala Puttu or Appam.

Here is a step by step picture collage for you to pin for later reference.

Notes: In the West caramelized onions are made without chilly powder, its just onions and salt and maybe a wee bit of vinegar towards the end. It is usually used in burgers or sandwiches, to top over meat.
Here, adding red chilly powder makes it spicy and flavorful; you can try with or without chilly.