Shallots gravy (Ullipaya Pulusu)
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Shallots gravy (Ullipaya Pulusu)
Ingredients
Shallot - 250 gms
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 4
A few Curry leaves
Garlic - 15 cloves
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp
Coriander powder - 1 1/2 tsp
Cumin powder - 1 tsp
Salt to taste
Tamarind puree - 1 cup
Water - 1 cup
Jaggery - 1 tbsp
Besan flour/Gram flour - 1 tsp
Method:
1. Pour 1 to 2 table spoons of oil in a deep pan, then add mustard, cummin and fenugreek seeds.
2. Once the mustard seeds start to crack, add red chilli,onion shallots, curry leaves and garlic.
3. Saute for few minutes and then reduce the flame to add ginger garlic paste and mix well.
4. Add turmeric, chillipowder, coreander and cumin seed powder and mix well again now add salt to taste and one cup tamarind puree. Add some water, Jaggery and one spoon of basan to thicken the dish.
5. Mix well and cook for another 5 minutes and your Ullipaya Pulusu is ready!
6. The dish goes very well with steamed rice and ghee.
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