Ullikadala Pulusu Recipe | Andhra Style Spring Onion Curry
Ullikadala Pulusu, a flavorful and comforting spring onion curry, is a beloved dish from the Telugu-speaking regions of Andhra Pradesh. Made with the humble spring onion (both bulb and greens) and infused with a tangy tamarind base, this dish is perfect for both everyday meals and special occasions. With its rustic flavors and easy preparation, Ullikadala Pulusu pairs beautifully with hot steamed rice and a dollop of ghee, bringing warmth and wholesomeness to your table, especially on cozy winter days. Enhance your meal by serving it alongside Andhra Gongura Pachadi and Andhra Style Kakarakaya Vepudu (Bitter Gourd Stir Fry).
Ingredients
The recipe uses simple yet aromatic spices along with fresh spring onions, making it a healthy and satisfying vegetarian side dish.
| Ingredient Name | Quantity |
|---|---|
| Spring Onion (Bulb & Greens), chopped | 150 grams |
| Tamarind Water | 3/4 cup |
| Gram flour (Besan) | 1 tablespoon |
| Oil | 2 teaspoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 pieces |
| Asafoetida (Hing) | 1 pinch |
| Turmeric Powder (Haldi) | 1 pinch |
| Salt | To taste |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Water | 2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sodium | 280 mg |
| Vitamin C | 25 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Instructions
Follow these easy steps to prepare this classic Ullikadala Pulusu recipe:
-
Roast and Grind the Spice Mix:
- Begin by dry roasting the coriander seeds, mustard seeds, cumin seeds, and fenugreek seeds in a pan over low heat.
- Roast each spice separately until they release their aroma and turn slightly golden.
- Let them cool and grind into a fine powder using a spice grinder or mortar and pestle. Keep this spice powder aside.
-
Prepare the Base:
- In the same pan, heat oil over medium-low heat.
- Add mustard seeds for tempering and allow them to splutter.
- Once the mustard seeds pop, add cumin seeds, dry red chilies, and a pinch of asafoetida (hing).
- Now, add the chopped spring onions, including both the white bulbs and green leafy parts.
- Sauté the spring onions gently, stirring occasionally, until they turn soft and reduce in size. This process takes 3-4 minutes on low heat.
-
Simmer the Curry:
- Add 2 cups of water to the pan and stir well.
- Bring the mixture to a boil, then add salt, turmeric powder, and tamarind water.
- Let the curry simmer for about 2 minutes so that the flavors combine well.
-
Thicken with Gram Flour:
- In a small bowl, take the gram flour (besan) and mix it with a tablespoon of the prepared roasted spice powder.
- Add a little water to the gram flour mixture and whisk it until smooth, ensuring there are no lumps.
- Slowly pour this gram flour mixture into the boiling curry while stirring continuously to prevent any lumps.
- Let the curry boil for another 2-3 minutes until it thickens slightly and absorbs the tangy flavors of the tamarind.
-
Serve Warm:
- Turn off the heat and transfer the Ullikadala Pulusu to a serving bowl.
- Garnish with some fresh spring onion greens (optional).
Serving Suggestions
Ullikadala Pulusu is best enjoyed with a combination of traditional Andhra dishes for a hearty and satisfying meal:
- Serve hot with steamed rice and a generous drizzle of ghee.
- Pair it with Andhra Gongura Pachadi (a tangy sorrel leaf chutney) to balance the flavors.
- Include Andhra Style Kakarakaya Vepudu (Bitter Gourd Stir Fry) for added texture and variety.
- For a complete vegetarian feast, serve alongside a crispy Papad or Vadam.
Tips & Variations
-
Adjusting the Tanginess:
If you prefer a tangier version, increase the quantity of tamarind water slightly. Alternatively, for a milder curry, reduce the tamarind to half and add a pinch of jaggery to balance the flavors. -
Consistency:
Adjust the consistency of the curry by altering the amount of water. For a thinner curry, add more water, while for a thicker gravy, simmer for a few additional minutes. -
Spice Levels:
Increase or decrease the number of dry red chilies to suit your spice preference. For an added kick, you can also sprinkle a little chili powder. -
Make-Ahead Option:
The roasted spice powder can be prepared in advance and stored in an airtight container for up to a week. This makes the recipe quicker for busy weekdays. -
Nutritional Boost:
Add a handful of chopped tomatoes while sautéing the spring onions for a slightly tangy and juicy variation. You can also toss in a few cooked chickpeas for added protein.
Why You’ll Love Ullikadala Pulusu
Ullikadala Pulusu brings together simple, wholesome ingredients with a perfect balance of flavors—earthy roasted spices, tangy tamarind, and the subtle sweetness of spring onions. It is an excellent way to incorporate nutrient-rich greens into your diet while keeping the dish light and easily digestible. Whether you’re preparing a quick weekday lunch or a traditional weekend spread, this spring onion curry will delight your taste buds with its unique Andhra-style twist.
Storage and Reheating Tips
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat the curry on the stovetop over low heat, adding a little water if it has thickened. Stir gently until heated through.
This Ullikadala Pulusu Recipe is a timeless Andhra delicacy that embodies simplicity and flavor. Perfect for vegetarians and anyone looking to explore the rich culinary heritage of South India, it will soon become a staple on your dining table. Prepare it today and enjoy this comforting spring onion curry with your loved ones!
