Thursday, 8 May 2014

Ulli Kharam (Spicy Andhra Onion-Chilli Masala) .... Kitchen Basics

Ulli Kharam is a classic Andhra masala that can be used to spice up a range of vegetables. Its Very versatile base for a quick dish! I used it yesterday to make Gutti Vankaya Ulli Kharam (Baby white Brinjals). However, it can be used with  Turnips(Dondakaya) , Kakarakaya (Bitter Gourd or Karela), Beerakaya (Ridge Gourd), Chama Dumpa (Arbi or Taro), Bangala Dumpa (Potatoes) or even to prepare ulli kharam Dosa. So I thought, I would blog the recipe of the masala by itself and then post its use with various vegetables.

Ingredients for Ulli Kharam:

Onion – 1 Large
Byadagi chilli – 2 (Optional, for the deep red colour only)
Cloves – 3
Cinnamon – 1"
Coriander Powder – 1/2 tsp
Spicy Red Chilli Powder – 1 tsp
Grated Jaggery – 1/4 tsp (optional)
Thick Tamarind Pulp – 1/2 tsp
Oil – 1 tbsp + 1 tsp
Salt to Taste

To prepare Ulli Kharam :

1. Peel and slice the onion.
2. In a wok or kadai, heat 1 tbsp oil. Add the cloves and cinnamon. Stir-fry for 30 seconds.
3. Add the Byadagi chillies and stir-fry for 30 seconds.
4. Add the sliced onion and stir-fry till the onion is transparent. Turn off the heat.
5. Add red chilli and coriander powders. Mix well and let the onions cool.
6. Grind the onion along with tamarind pulp, jaggery and salt into a smooth paste.
7. Use it to make assorted vegetables or even to make ulli kharam Dosa.

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