Ullipaya Pulusu ~ Tangy Shallot Stew


Little pearl onions aka shallots have an intense flavor and give curries an immense flavor, be it vegetarian or meat based. I use them a lot in my regular cooking and today’s vegan recipe has shallots as the star ingredient. You cannot make this recipe with the regular white or yellow onions.

The combination of tamarind, spices and jaggery meld with the shallots to yield an amalgam of flavors that are addictive making you want to eat more and more. Seriously. Eat it with rice, brown rice, roti or dosa, you will love it.

onion-stew-recipe
Ullipaya Pulusu ~ Tangy Shallot Stew

Ullipaya Pulusu Recipe

Recipe source: Amma

Prep & Cooking: 35-40 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

25-30 small sambar onions (or shallots)

1 tsp ginger garlic paste

pinch of turmeric

1 tsp red chili powder

3/4 tsp coriander powder

1/4 tsp roasted cumin powder

large pinch roasted methi powder

1 medium lemon sized tamarind (extract the juice in 1 cup water)

1/2 tbsp jaggery or sugar

salt to taste

1 heaped tsp besan/chickpea flour/senagapindi mixed in 2 tbsps water (for thickening the stew)

fresh coriander leaves for garnish

For tempering/poppu/tadka:

1 1/2 tbsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of fenugreek seeds/menthulu/methi

1 dry red chilli

10-12 fresh curry leaves

1 Heat oil in a heavy bottomed vessel, add the mustard seeds and let them jump around. Add the cumin seeds, fenugreek seeds, red chili and fry for few secs till they turn brown. Don’t burn them. Lastly add curry leaves, followed by the shallots.
2 Saute the shallots for 5-6 mts. Add ginger garlic paste and saute for another 4-5 mts. Add red chili powder, coriander pwd, cumin pwd and roasted methi pwd. Mix.
3Add the tamarind extract along with 1 1/2 cups of water, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 10-12 mts, till the rawness of the tamarind disappears.
4 Towards the end of the cooking process, add the besan water and mix. Cook for 2 mts and turn off heat.
5 Add half of the fresh coriander and keep covered for a few minutes before serving.
6 Remove onto a serving bowl. Garnish with the remaining fresh coriander and serve with hot steamed rice, vadiyaalu and appadam (papad).

Ullipaya Pulusu ~ Tangy Shallot Stew

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  shallots
  •   tamarind

By
Published:

Little pearl onions aka shallots have an intense flavor and give curries and intense flavor, be it vegetarian or meat based. I use them a lot in my regular cooking and today's recipe has shallots as the star ingredient.

14 thoughts on “Ullipaya Pulusu ~ Tangy Shallot Stew

    1. You are adding 6-7 methi seeds which yields a very mild flavor and the roasted flavor of methi seeds powder alleviates the flavor profile of the pulusu.

    1. Jaggery is basically an unrefined sugar prepared with sugar cane juice and the molasses are not separated. Its rich in iron and is golden yellow to golden brown color. It goes by the name jaggery and gur (hindi). You will find it in Asian and Indian stores. If you cannot find jaggery, use brown or white sugar. Hope this helps.

  1. The recipe looks good. One small thing though. Pearl onions are not shallots. Pearl onions belong to the leek family.

Leave a Reply

Your email address will not be published. Required fields are marked *