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.