Ulli Curry Recipe with Step by Step Instructions and Pictures are given here.
Ulli Curry is one of the famous recipes in the Kerala region. We can see this Ulli curry recipe in almost all the restaurants around this region. This Ulli Curry is one of the simplest dishes that everyone can make in a quick time. This Curry goes well with Dosas, Idlies, Appams and even with Parottas. This also makes a quick lunch box side dish for your kids in a hurry burry morning.
When you have less time to cook, you can opt for this ulli curry since it has only onions to chop. The only thing you have to do is to saute the onions well for 10 to 15 mins on low to medium flame. So that you will not feel any raw smell while having them. I have seen people adding small tomatoes to the ulli curry. But, I prefer only Onions since onion is the major ingredient. I have made this ulli curry a little bit spicy but, you can adjust the spiciness according to your taste.
This is a simple curry recipe that beginners can also try. So try this curry and let me know how it turns out for you. You may like my other Side Dish Recipes. Do check them here for more recipes.
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Ulli Curry – Onion Curry
Equipment
- Any kind of pan
Ingredients
- 2 Large Onions thinly sliced & halved
- 2 tbsp Coriander Powder
- 1½ tbsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Pinch of Hing (Asafoetida)
- 1 tsp Mustard Seeds
- 4 tbsp Cooking oil
- 1 Dried red chilli
- Few Curry leaves
- Salt to Taste
Instructions
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add curry leaves.
- Cut the dried chilli into two halves and add them.
- Add chopped onions. Saute them well on low to medium flame until the onions are cooked.
- Add turmeric powder and hing. Saute them until the raw smell of the turmeric goes off.
- Then add all the spices. Season it with salt. Saute them until the raw smell goes off.
- Add a cup of water to the curry. You can adjust the water quantity according to your desired curry consistency. I added 1.5 cups of water.
- Close the pan and boil it until the oil releases on its sides.
- Ulli Curry is ready to serve hot.
Notes
- Onions should be sliced very thin so that they will be cooked easily.
- If you have thick slices, you may feel the raw taste of the onions while having them.
- Moreover, you can adjust the spice level as per your taste.
- Be careful while sauteing onions. Make sure not to burn them. So adjust the flame accordingly.
PICTURE REPRESENTATION FOR ULLI CURRY RECIPE
Assemble all the ingredients. I have missed placing red chilli here.
Heat oil in a pan and add mustard seeds. Let them splutter. I used coconut oil.
Add curry leaves.
Cut the dried chilli into two halves and add them.
Add chopped onions. Saute them well on low to medium flame until the onions are cooked.
Add turmeric powder and hing. Saute them until the raw smell of the turmeric goes off.
Then add all the spices. Season it with salt. Saute them until the raw smell goes off.
Add a cup of water to the curry. You can adjust the water quantity according to your desired curry consistency. I added 1.5 cups of water.
Close the pan and boil it until the oil releases on its sides.
Ulli Curry is ready to serve hot.
