Raw Plantains are a low glycemic source of carbohydrate and full of nutrition. Aratikaya ...

A delicious and lip-smacking fresh fish fry which is also known as Bombli fry or Bombay d...

Bitter Melon is a fantastic combination of sweet, spicy and sour ingredients mixed togeth...

This is a Indian cranberry water chutney, it is served with roti or as a sauce. ...

Pabda fish curry is a very traditional dish from the Bengal. It is quite spicy and has a ...

Try this easy Methi Vadi recipe and make delicious Methi Vadi at home using this simple r...

Dondakaya Ulli Karam Recipe, Pyaz Chutney, How To Make Dondakaya Ulli Karam Recipe

Name: DONDAKAYA ULLI KARAM
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

A spicy and yummy south indian dry curry recipe with onion and hot red chilies in it which goes perfect with hot rice and roti.

About Recipe

Neerulli pachadi, Vengayam karathuvaiyal, Pyaj Chatni

(25 ratings)

5 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 2 persons
Published date : October 23, 2018

Ingredients used in DONDAKAYA ULLI KARAM
• Tindora - 250 grams.
• Oil - as required.
• Onion - 1 number.
• Salt - to taste.
• Garlic - 5-6 clove.
• Cumin seeds - 1 tea spoon.
• Red chilies - 4-5 numbers.
• Coriander powder - 1 tea spoon.
Method:
Take some oil in a hot pan then add onions, salt and sauté it so that the color changes a bit. Now add garlic, cumin seeds, red chilies and cook it till they turn in to pinkish brown. Now transfer this in a blender and make it a coarse paste. In the same pan take some oil and add tindora pieces, salt and cook for a while with lid on it on a slow flame. When its cooked 60% add the blended paste, coriander powder and sauté it for some time. Cook it again for 5-6 minutes on slow flame with lid on it.