Ulli Kharam is a classic Andhra masala that can be used to spice up a range of vegetables. I used it yesterday to make Gutti Vankaya Ulli Kharam (Baby Brinjals). However, it can be used with Kakarakaya (Bitter Gourd or Karela), Beerakaya (Ridge Gourd), Chama Dumpa (Arbi or Taro), or even Bangala Dumpa (Potatoes). So I thought, I would blog the recipe of the masala by itself and then post its use with various vegetables.
Time: 15 Mins
Ingredients
- Onion – 1 Large
- Kashmiri Chillies – 2 (Optional, for the deep red colour only)
- Cloves – 2
- Cinnamon – 3/4″
- Coriander Powder – 1/2 tsp
- Spicy Red Chilli Powder – 1 tsp
- Grated Jaggery – 1/4 tsp
- Thick Tamarind Pulp – 1/2 tsp
- Oil – 1 tbsp + 1 tsp
- Salt to Taste
Method
- Peel and slice the onion.
- In a wok or kadai, heat 1 tbsp oil.
- Add the cloves and cinnamon.
- Stir-fry for 30 seconds.
- Add the kashmiri chillies and stir-fry for 30 seconds.
- Add the sliced onion and stir-fry till the onion is transparent.
- Turn off the heat.
- Add red chilli and coriander powders.
- Mix well and let the onions cool.
- Grind the onion along with tamarind pulp, jaggery and salt into a smooth paste.
- Use it to make assorted vegetables.
Yummy.. My sister loves this one.
looks so good. So this will store in the fridge for some time, a week?
Absolutely!
We’re always looking for different flavors to sauté vegetables, this masala looks so delicious!
Very versatile base for a quick dish! I am sure that it would make a spicy gravy as well as a coating for a stir fry.
Nice! Does it need the jaggery?
Not really…. but Andhras add a touch of jiggery to anything very spicy or sour. It helps heighten the taste.
Okay, thank you
My son loves this with bhaji,i m going to make this soon…