ULIPAYA PULUSU
RECIPE
Ulipaya
pulusu is a traditional Andhra recipe prepared using shallots or pearl onions
also popularly known as sambar onions.
Ulipaya pulusu is spicy, sour and mildly sweet gravy with sambar onions
being the main ingredient unlike other pulusu recipes where onions are used to
give body to the pulusu.
Sambar
onions have a sweet and intense flavor which can elevate any dish. For ulipaya pulusu do not substitute it with
the regular red or white onion.
I
love this pulusu but peeling the sambar onions is one task which I always dread
but the moment I have a mouthful of ulipaya pulusu with mudda pappu and hot
steamed rice all the pain of peeling the onions is forgotten.
Well,
I was ignorant until recently that soaking the shallots in water will make it
easier to peel the skin off in just few minutes!!!
·
Preparation Time : 20
mins
Cooking Time : 25 mins
Serves/makes : 4
Ingredients:
250 gms Sambar onions/pearl onions/shallots
4 to 5 green chillies slit
1 lemon sized tamarind soaked in water
5 to 6 garlic cloves
2 tsp red chilli powder
1/4th tsp turmeric
½ tsp mustard seeds
½ tsp cumin seeds
6 to 7 fenugreek seeds/methidana/mentulu
1 ½ tsp jaggery
Few curry leaves
A pinch of asafoetida
1 tbsp oil
Salt to taste
Preparation:
Soak the shallots in water
for 10 mins and then peel off the skin with your fingers
Method:
Heat oil in a heavy
bottomed kadai.
Add mustards seeds and
cumin seeds and let them crackle.
Add fenugreek seeds, dried
red chillies, curry leaves and asafoetida.
Now add slit green chillies
and garlic cloves; sauté for a moment.
Add the sambar onions,
turmeric, red chilli powder and salt and sauté for 5 minutes.
Pour in the tamarind
extract, jaggery and 2 cups of water and bring it to a boil. Simmer this
for another 10 to 12 minutes
until the rawness from tamarind is gone and the pulusu starts to slightly
thicken.
At this stage add the
chopped coriander leaves, cover and simmer for another 5 minutes.
Garnish it with some more
chopped coriander and serve piping hot with steamed rice, mudda pappu and
vadiyalu.
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