Thick And Tasty Ullipaya Pulusu Recipe | Ullipaya Pulusu | Onion Pulusu Recipe
Ullipaya Pulusu Recipe Ullipaya Pulusu, a tangy and flavorful Andhra delicacy, is perfect for pairing with rice, dosa, or idli. This rich onion-based curry, packed with spices and a hint of sweetness, is a must-try. Follow this detailed recipe for a guaranteed hit in your kitchen!
This thick, tangy, and mildly sweet Ullipaya Pulusu will delight your taste buds and leave everyone asking for seconds. Enjoy the perfect balance of flavors, just like a true Vismai Food masterpiece!

Thick And Tasty Ullipaya Pulusu Recipe | Ullipaya Pulusu | Onion Pulusu Recipe - Recipe Video
Thick And Tasty Ullipaya Pulusu Recipe | Ullipaya Pulusu | Onion Pulusu Recipe
Veg Curries
|
vegetarian
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6
Ingredients
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For the Ground Paste:
- 2 tbsp Oil
- 1/4 tsp Fenugreek seeds
- 1 1/4 tbsp Coriander Seeds
- 10 Dry Chillies
- 12-15 Cashews or Roasted Chana Dal
- 1/2 tsp Cumin seeds
- 1/4 cup Fresh Coconut Cubes
- 2 Tomatoes
- 1/4 cup Tamarind Extract (lemon-sized)
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For the Pulusu:
- 3 tbsp Oil
- 12-15 Baby Onions (peeled)
- 12-15 Garlic pods
- 1/2 tsp Mustard Seeds
- 1/2 cup Onion (chopped)
- 2 slit Green Chillies
- 2 sprigs Curry Leaves
- 2 pinches Hing (optional)
- 1 tbsp Ginger-Garlic paste
- 1/4 tsp Turmeric Powder
- 1 tsp Chilli Powder
- Salt (to taste)
- 1 litre Hot Water
- 2 tbsp Jaggery
- Coriander Leaves (chopped)
Instructions
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Prepare the Ground Paste:
- Heat 2 tbsp oil in a pan.
- Add fenugreek seeds, coriander seeds, and dry chillies. Fry until the chillies puff up.
- Add cashews or roasted chana dal and cumin seeds. Fry well.
- Add fresh coconut cubes and sauté for 2 minutes.
- Toss in tomato cubes and fry until they turn soft.
- Transfer this mixture to a mixer jar. Add tamarind extract and grind into a smooth paste. Set aside.
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Fry the Baby Onions:
- Heat 3 tbsp oil in the same pan. Add baby onions and fry until they turn light golden. Remove and set aside on a plate.
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Prepare the Pulusu Base:
- In the same oil, add crushed garlic pods and mustard seeds. Let the mustard splutter.
- Add chopped onions, slit green chillies, and curry leaves. Fry until the onions become soft.
- Add a pinch of hing (optional) and ginger-garlic paste. Sauté until fragrant.
- Sprinkle turmeric powder, chilli powder, and salt. Mix and sauté well.
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Add the Ground Paste:
- Pour in the prepared ground paste. Cook for 2 minutes to let the flavours blend.
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Cook the Pulusu:
- Add 1 litre of hot water to the pan and mix well.
- Stir in the fried baby onions and jaggery. Adjust salt as needed.
- Let it simmer on medium heat for 15-18 minutes, stirring occasionally. The pulusu will thicken as it cooks.
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Garnish and Serve:
- Taste and adjust the seasoning if necessary.
- Sprinkle fresh coriander leaves on top.
- Serve hot with steamed rice, dosa, or idli.

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