Ingredients
-
3 medium-sized onions
-
1 tbsp Kashmiri red chili powder
-
Salt to taste
-
Small piece of tamarind (optional)
-
2-3 tbsp Oil
-
2 tsp Chana dal
-
2 tsp Urad dal
-
1 tsp Jeera
-
1 tsp Rai
-
2 Whole dry red chilies
-
Fresh curry leaves (8-10 leaves)
-
A pinch of asafoetida (hing powder)
-
3-4 cloves Garlic, finely chopped
-
1/2 tsp Turmeric powder
-
2 tsp Dhania powder
-
200g Palak
-
Ghee (optional, for serving with rice)
About
Palak Ulli Karam is a traditional Andhra-style chutney made with spinach (palak) and onions (ulli). It is a flavorful, spicy accompaniment often served with rice, dosa, or idli. The chutney is prepared by sautéing spinach with spices, blending it with caramelized onions, and seasoning it with a tempering of mustard seeds and curry leaves. Rich in iron, vitamins, and antioxidants, it is a healthy addition to meals. Palak Ulli Karam is quick to prepare and adds a burst of nutrition and taste to any dish.
Steps
|
1
Done
|
In a mixer jar, blend 3 medium-sized onions, 1 tbsp Kashmiri red chili powder, and salt to taste. Add a small piece of tamarind, if desired. Blend into a smooth paste. |
|
2
Done
|
Heat 2-3 tbsp oil in a pan. Add 2 tsp chana dal and 2 tsp urad dal. Sauté until they turn light red. Add 1 tsp cumin seeds, 1 tsp mustard seeds, 2 whole dry red chilies, fresh curry leaves, and a pinch of asafoetida. |
|
3
Done
|
Add 3-4 finely chopped garlic cloves to the pan and sauté until fragrant. Add the prepared onion paste and cook until the mixture turns golden and oil starts to separate. |
|
4
Done
|
Stir in 1/2 tsp turmeric powder and 2 tsp coriander powder. Add 200 gm chopped spinach (palak) and mix well. Cook on medium heat for 5-7 minutes until the spinach is tender and well combined with the spices. |
|
5
Done
|
Serve hot with ghee-drizzled rice for a delicious, nutritious meal. |
