Mulakkada Ulli Karam: The Spicy Andhra Drumstick Curry
Aruna
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.
Cuisine Andhra, Gluten Free, Indian, South Indian, Telangana, Vegan, Vegetarian
Servings 4People
Equipment
Small Kadai
Large Kadai
Ladle
Grinder
Plate
Ingredients
2Drumsticks
1/2CupOnion(Chopped fine)
For the Ulli Karam Paste
1CupOnion(Sliced)
6 to 8Red Chillies(See Notes)
1tbspCoriander Seeds
1/2tspCumin Seeds
1/4tspOil
For Tamarind Pulp
3/4tbspTamarind
1/4CupWater(Warm)
For Tempering
1tbspOil
1/2tbspChana Dal
1/2tbspUdad Dal
1/2tspMustard Seeds
1/2tspCumin 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.
Keyword Drumstick Curry, Mulakkada Ulli Karam, Ulli Karam
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!