Mulakkada Ulli Karam was one of the dishes my aunt made for me on my trip to Kakinada this month. This spicy, tangy and delicious Andhra Drumstick Curry is eaten with rice and is great way to use the nutrient-rich drumstick.
Ulli Karam is a category of Andhra dishes where vegetables are cooked in a paste largely made of dried red chillies and onions (Ullipayalu in Telugu; Ulli is the shortened version). This is the recipe for Mulakkada Ulli Karam or drumsticks cooked in a onion-red chilli paste. I learnt the recipe for this delectable dish from my paternal aunt, who is an outstanding cook.
Some Points to Note About Ulli Karam
- Use drumsticks that are plump and green; these pods have a lot of pulp in them and are well-suited to this dish.
- I have used roasted coriander and cumin seeds in my recipe for Ulli Karam. You can make this paste with just onions and dried red chillies.
- If you prefer to eat less spicy food, you can use a mix of spicy Pandi or Guntur chillies and the not-so-spicy Bydagi or Kashmiri chillies. I did use a few Bydagi chillies, just to heighten the red colour.
- You could substitute dried red chillies with chilli powder.
- While I used tamarind pulp in this recipe for Ulli Karam, some people grind the tamarind with the onion and red chillies; either way is just fine.
Other Onion-based Recipes You May Enjoy
- Ulli Theeyal | Shallots in a Spiced Coconut Tamarind Gravy
- Ullipaya Pachadi | Ulli Pachadi: Andhra-Style Onion Chutney for Idli and Dosa
- Gutti Vankaya Ulli Kharam (Baby Brinjals Stuffed with Spicy Onion-Chilli Masala)
- Tomato Ullipaya Pachadi | Andhra Tomato Onion Chutney for Idli & Dosa
How to Make Mulakkada Ulli Karam, the Spicy Andhra Drumstick Curry
- The Prep
- Chop 2 large drumsticks into 2″ pieces. I got about 28 x 2″ pieces.
- Peel and slice 2 large onions.
- Chop 1 medium-sized onion to small pieces.
- Soak a 3/4″ ball of tamarind in 1/4 cup warm water for 5 minutes, and then squeeze out the tamarind pulp.
- Making the Ulli Karam Paste
- In a heavy-bottomed kadai, over medium heat, dry roast 1 tbsp coriander seeds and 1/2 tsp cumin seeds till they start to change colour.
- Transfer to a plate to cool.
- Now to the kadai, add 1/4 tsp oil and 6 to 8 spicy red chillies. I used 4 Guntur chillies and 3 Bydagi chillies.
- Stir-fry till the chillies start to change colour.
- Transfer to a plate and let the chillies cool a bit.
- Grind the roasted coriander and cumin seeds with the stir-fried red chillies to a coarse powder.
- Add 1 cup sliced onion and grind to a coarse paste. Do not add any water.
- In a heavy-bottomed kadai, over medium heat, dry roast 1 tbsp coriander seeds and 1/2 tsp cumin seeds till they start to change colour.
- Making the Mulakkada Ulli Karam
- In a heavy-bottomed kadai, over medium flame, heat 1 tbsp oil.
- Add 1/2 tbsp chana dal and 1/2 tbsp udad dal and stir-fry till they are light golden brown.
- Now add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds and stir-fry till the mustard seeds start to splutter and the dals are golden brown.
- Next, add 1/2 cup finely chopped onions and a few curry leaves.
- Stir-fry till the onions turn translucent.
- Add the 2 drumsticks chopped to 2″ pieces and stir-fry for a couple of minutes.
- Now add the tamarind pulp, some salt, and 1 cup water.
- Mix well and cook covered till the drumsticks turn soft. You will know the drumstick is cooked when the pieces start to split when pressed with a spoon.
- At this point, add the Ulli Karam paste and mix well.
- Add some water to form a thick but pourable gravy.
- Cook the Mulakkada Ulli Karam covered for 5 minutes.
- Turn off the heat and let the Drumstick Curry rest for a while.
- Serving Suggestions
- Serve warm Mulakkada Ulli Karam with steamed rice.
Recipe for Mulakkada Ulli Karam
Mulakkada Ulli Karam: The Spicy Andhra Drumstick Curry
Mulakkada Ulli Karam is a traditional Andhra Drumstick Curry. Spicy and delicious, this curry is savoured by mixing it in hot rice.Actually Ulli Karam is the name given to a onion-red chilli paste that can be used to flavour many vegetable dishes.
Equipment
- Small Kadai
- Large Kadai
- Ladle
- Grinder
- Plate
Ingredients
- 2 Drumsticks
- 1/2 Cup Onion (Chopped fine)
For the Ulli Karam Paste
- 1 Cup Onion (Sliced)
- 6 to 8 Red Chillies (See Notes)
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Oil
For Tamarind Pulp
- 3/4 tbsp Tamarind
- 1/4 Cup Water (Warm)
For Tempering
- 1 tbsp Oil
- 1/2 tbsp Chana Dal
- 1/2 tbsp Udad Dal
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- A Few Curry Leaves
Other Ingredients
- Salt
- Water
Instructions
The Prep
- Chop 2 large drumsticks into 2″ pieces. I got about 28 x 2″ pieces.
- Peel and slice 2 large onions.
- Chop 1 medium-sized onion to small pieces.
- Soak a 3/4 tbsp ball of tamarind in 1/4 cup warm water for 5 minutes, and then squeeze out the tamarind pulp.
Making the Ulli Karam Paste
- In a heavy-bottomed kadai, over medium heat, dry roast 1 tbsp coriander seeds and 1/2 tsp cumin seeds till they start to change colour.
- Transfer to a plate to cool.
- Now to the kadai, add 1/4 tsp oil and 6 to 8 spicy red chillies. I used 4 Guntur chillies and 3 Bydagi chillies.
- Stir-fry till the chillies start to change colour.
- Transfer to a plate and let the chillies cool a bit.
- Grind the roasted coriander and cumin seeds with the stir-fried red chillies to a coarse powder.
- Add 1 cup sliced onion and grind to a coarse paste. Do not add any water.
Making the Mulakkada Ulli Karam
- In a heavy-bottomed kadai, over medium flame, heat 1 tbsp oil.
- Add 1/2 tbsp chana dal and 1/2 tbsp udad dal and stir-fry till they are light golden brown.
- Now add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds and stir-fry till the mustard seeds start to splutter and the dals are golden brown.
- Next, add 1/2 cup finely chopped onions and a few curry leaves.
- Stir-fry till the onions turn translucent.
- Add the 2 drumsticks chopped to 2″ pieces and stir-fry for a couple of minutes.
- Now add the tamarind pulp, some salt, and 1 cup water.
- Mix well and cook covered till the drumsticks are well-cooked. Note: You will know the drumstick is cooked when the pieces start to split when pressed with a spoon.
- At this point, add the Ulli Karam paste and mix well.
- Add some water to form a thick but pourable gravy.
- Cover and cook the Mulakkada Ulli Karam for 5 minutes.
- Turn off the heat and let the Drumstick Curry rest for a while.
Serving Suggestions
- Serve warm Mulakkada Ulli Karam with steamed rice.
Notes
- Use drumsticks that plump and green. The thin ones do not have too much pulp and are not suited for this curry.
- If you want a less spicy version, use a mix of spicy red chillies (like Pandi or Guntur) and less-spicy red chillies (like Bydagi or Kashmiri).
- You can substitute the dried red chillies with red chilli powder. Once again you can use a mix of spicy and not-so-spicy red chilli powder.
- You can make the Ulli Karam paste with just onions and red chillies, if you so wish.
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