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Palakura Ulli Karam: Andhra Style Spinach with Spicy Onion Masala

Palakura Ulli Karam, a delightful Andhra-style spinach dish, brings together the earthy goodness of spinach (palakura) and the robust flavors of spicy onion masala (ulli karam). This traditional recipe is a favorite in Andhra households, offering a perfect balance of health and taste. Packed with vitamins, iron, and fiber from the spinach, and spiced up with a flavorful onion-based paste, Palakura Ulli Karam is a nutritious addition to any meal.

Should I saute onion before grinding?

If you saute well in sesame oi the raw smell goes off. I didn't saute onion before finding but you can roast and gring according to your taste

Pulse or grind small onion?

Pulse or grind according to your preferred texture. Avoid adding water while grinding

Can I add red chilli instead of chilli powder?

Yes, you can grind chilli. Use regular or Kashmiri chilli powder according to your spice.

Amount of oil

You can reduce the oil and prepare keerai thokku but it might alter the pickle taste and texture. Thokku prepared with excess oil tastes best

Shelf life of Small Onion pickle?

After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 2-3 days in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours. Onion oorugai prepared with less oil won't stay fresh for a long time.

How can I serve Vengayam oorugai?

In our home, we like keera thokku with steamed rice, rotis, or as a side to your favorite main course. authentic taste of Andhra cuisine.Palakura ulli kaaram Also tastes good with with curd rice, and curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.

Pickle varieties in TMF

curd semiya

breakfast/ dinner varieties

curd rice

idli dosai tiffin varieties

breakfast/ dinner varieties

pickle recipe collections

Chinna vengayam poriyal

Ingredients

To Grind

1 big onion (around 2 cups)

Small piece tamarind

1 tablespoon Kashmiri chilli powder, heaped

1 teaspoon coriander powder

Temper

3 tablespoon sesame oil

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seeds

Red chilli

curry leaves few

Palakura ulli kaaram

10 garlic

1 teaspoon salt

Jaggery

1/2 tablespoon sesame oil

1 +1/4 Water

How to make keerai thokku with step-by-step pictures:

First grind onion, tamarind, Kashmiri chilli powder, coriander powder

add 3 tablespoon of sesame oil and heat

When the oil turns hot add mustard seeds, fenugreek and lets them splutter

Furthermore, add cumin seeds, curry leaves and red chilli; quick saute

Add garlic and saute till it starts to change color

Furthermore add ground mixture; mix well

Add 3/4 cup of water and salt;cook till raw smell goes off and moisture evaporates

Furthermore add spinach; mix well

Add salt, 1/2 tablespoon of sesame oil and 1/2 cup of water; mix well and cook in low flame till thokku comes together

Finally, add jaggery and mix well