Ulli Puli/Sweet and Tangy Onion Curry
Ullipuli/ulli curry is a tangy and spicy onion sauce with a touch of sweetness. The tangy taste is from puli/tamarind and the natural sweetness of pearl onions which is lightly enhanced by adding a little of jaggery, which is optional.It is a common sadhya recipe and is served as a thodu curry along with pickles like ginger, mango and lemon .It is very popular in central Kerala. The first time I tasted ullipuli was after my marriage. I first thought that it was inji/ginger curry as they looked very similar,but it tasted delicious. Give this recipe a try,you will surely love it.
Pearl onions/shallots thinly sliced- 3 cup
Sliced coconut pieces- 1 cup
Tamarind- lemon sized ball
Green chilly- 3
Ginger chopped- 1 tsp
Fenugreek seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Asafoetida- a pinch
Jaggery powdered- 2 tsp (optional)
Curry leaves- a few
Dry red chilly-2
Coconut oil- 2 tbs
Soak tamarind in half a cup of water and squeeze out the pulp. Cut shallots into thin slices and keep aside.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and fry. Add sliced and chopped coconut and fry till it changes color and there is a nice aroma. Next add diced shallots,green chilly, ginger and salt. Continue sauteing in medium flame for about 8-10 minutes till the onions change shade to brown and crispy.
Add chilly powder,turmeric powder and asafoetida and saute for a few seconds. Add tamarind pulp and adjust consistency. Allow this to cook in low medium flame till oil separates. Finally add jaggery and mix well. Once cool you can preserve this in fridge for over a week. Serve this with rice.
Sending this to Kerala Kitchen @ COOK-EZEE
Hope you will all enjoy