Dondakaya Ulli Karam Recipe
Dondakaya ulli karam or Ivy gourd onion curry, is a spicy Andhra style dish. This curry is the best accompaniment for rice.
Ingredients
- 500 grms Dondakayalu / Ivy gourd
- 1 Onion
- Salt to Taste
- 2 tbsp Oil
- 1 tbsp Urad Dal
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1 tbsp Tamarind
- 5 or 7 Red Chillis
- 12 Garlic
- 1 cup Fresh Coriander
Instructions
- Slit dondakayalu into 2 parts.
- Do not cut them into pieces, just slit them.
- Chop onion.
- Heat 1/4 tsp oil in a kadai, add urad dal and fry it.
- Add chopped onion and fry till it starts changing colour.
- Add red chillis and coriander seeds also.
- Keep stirring and fry for a minute.
- Before switching off add tamarind and mix again.
- Lastly add garlic and switch off the flame.
- Keep this masala mixture to cool.
- Once the above masala cooled completely, grind it to make coarse paste.
- Add fresh coriander leaves also and grind it to make smooth masala paste.
- Keep this masala paste ready to use in the curry.
- Heat oil in a kadai, add cumin seeds and let them splutter.
- Add slit dondakayalu and shallow fry them.
- Add turmeric powder and salt. Fry them till they are soft.
- Add the above made masala paste and combine it well.
- Let the raw smell go off and lastly add some fresh coriander leaves.
- Serve dondakaya ulli karam with rice or roti.
Notes
- Tender ivy gourd or dondakayalu cooks faster than mature ones. So choose tender and small dondakayalu to make this curry.
- We can also slice dondakayalu to make the curry, but the whole vegetable gives a nice look and texture to the dish.
- Stuffing is the choice of individuals, instead of adding the spice mixture we can always stuff and cook also. But it would take a longer time to cook.
- I always prefer to use a spatula to make curries particularly sauteed curries.