Andhra Style Onion Stew | Ullipaaya Pulusu | How to Make Ullipaya Pulusu
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Nothing to beat the authentic taste of this Andhra style Onion stew. It has a mixed taste of Sour, Sweet and Spice.
This stew tastes good along with hot Rice. It is well appreciated by the people of Southern India, especially Telugu people who make it more sour than the usual stew. It is made in different methods in different regions. I explained the recipe for the Chettinadu Style Onion stew in my previous video. It has an authentic taste and fragrance of coconut and Fennel seeds.
Andhra style stew is more diluted and is sweet and sour.It is a common dish in every household and is perfect for lunch boxes also.
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Tips
Onions:
- Sambar Onions and ordinary Onions used together will give a better taste. If you don't find Sambar Onions you can use only the ordinary Onions.
Other Tips:
- This stew needs a proportionate amount of chilli,salt and jaggery to get the perfect taste.You can avoid Jaggery if you don't like sweetness. Adjust the chilli accordingly 2.The more it is cooked on a low flame the better the taste
- I used Rice flour to get a thick consistency,you can use Bengal gram flour without lumps.
- Fenugreek should be roasted properly,so that the stew will not become bitter while boiling in the stew.
Andhra Style Onion Stew | Ullipaaya Pulusu | How to Make Ullipaya Pulusu - Recipe Video
Andhra Style Onion Stew | Ullipaaya Pulusu | How to Make Ullipaya Pulusu
Bachelors Recipes
|
vegetarian
Prep Time 2 mins- Cook Time 20 mins
- Total Time 22 mins
Servings 5
Ingredients
- 1/2 cup Sliced Onions
- 10 - 12 Sambar Onions
- 1.5 tbsp Oil (to cook onions)
- Salt
- 1 tsp Chilli powder
- 3 tbsp Jaggery
- Salt- required
- 1/4 tsp Turmeric
- 2 Slit green chilli
- 1 tsp Rice flour
- 3 tbsp Water
- 300 ml Tamarind juice (extracted from 50 grams tamarind)
- 300 - 350 ml Water
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For Seasoning
- 1 tbsp Oil
- 1 Strand Curry leaves
- 1/2 tsp Mustard
- 1/2 tsp Cumin
- 1/2 tsp Fenugreek seeds
- 2 Red chilli
- 2 Pinches Asafoetida
Instructions
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Heat some oil in a pan, fry sliced Onions, Sambar Onions, Salt, Chilli Powder and cook until the Onions become soft.
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Add Tamarind juice, Water, Jaggery, Slit Green Chillies, Turmeric in the fried Onions and boil it for 15 minutes.
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Make a smooth paste of Rice flour without lumps adding Water. Add the Tamarind juice and stir it for 2-3 minutes till it becomes thick.
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Heat some Oil in a seasoning pan, add some Fenugreek, Cumin, Mustard, Red Chilli, Curry leaves, Asafoetida. Add this seasoning to the Tamarind stew and boil it for 5 mins so that the fragrance of Fenugreek is absorbed in the Tamarind juice. Serve hot along with hot Rice.
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Adjust the salt and serve hot along with hot Rice.
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