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

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. shallots
  2. 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.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

You may also like...

14 Responses

  1. Shri says:

    Like the South Kerala Theeyal..looks delicious!

  2. Shri says:

    Like the South Kerala Theeyal..looks delicious!

  3. Pr117 says:

    sailugaru,
    Lovely recipe. you transported us to andhra for amma’s traditional cooking time.THXS

  4. Pr117 says:

    Sailugaru,
    one doubt. we are adding some methi seeds in tadka. Why are we adding pinch if methi powder also?

    • Anonymous says:

      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.

  5. Pr117 says:

    Sailugaru,
    one doubt. we are adding some methi seeds in tadka. Why are we adding pinch if methi powder also?

  6. Priya says:

    Highly inviting shallot stew, drooling here..

  7. Dianalaw says:

    Hi, this looks delicious. I’m in the US and trying to follow the ingredients, what is jaggery?

    • Anonymous says:

      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.

  8. Such a delicious and authentic recipe.. looks absolutely inviting :)

  9. poornima says:

    hi sailu,

    i’m very glad to tell you that i tried the recipe and it turned out very yummy.

    thanks ,
    poornima.

  10. antara sawant says:

    This is Almost similar to Sindhi Kadhi with plus minus a few ingredients..

  11. antara sawant says:

    This is Almost similar to Sindhi Kadhi with plus minus a few ingredients..

  12. Zwischenspiel says:

    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 *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>