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Thick And Tasty Ullipaya Pulusu Recipe | Ullipaya Pulusu | Onion Pulusu Recipe

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 6

Ingredients

  • 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)
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the Ground Paste: - Pour in the prepared ground paste. Cook for 2 minutes to let the flavours blend.
  5. 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.
  6. Garnish and Serve: - Taste and adjust the seasoning if necessary. - Sprinkle fresh coriander leaves on top. - Serve hot with steamed rice, dosa, or idli.