Ulli(Pearl Onions) Curry

Ulli Curry is one of those mom's recipes this daughter used to enjoy. Even though I used to love this dish, it took a long long time to try it out in my workshop because of the fear of peeling so many small ullis(pearl onions). I hate peeling small onions so I try to substitute large onions wherever possible. But for this recipe, you have to use small onions! In fact you don't need that many as the pearl onions we get here are bigger. So, about 15-20 will be enough.

Heat up 1 tbsp oil, and add 1 tsp mustard seeds and a few curry leaves.

Now add, red pearl onions chopped lengthwise - 1 1/2 cups

Saute until translucent. Don't cook too long until it get brown, but make sure the onions are cooked well otherwise the curry will have a taste of raw onions.

Meanwhile in another pan, roast 1 tsp coriander powder, 1/2 tsp chilli powder, and 1/8 tsp turmeric powder until you get a nice aroma.

Add this to the pearl onions. Add 1/4 cup of diluted tamarind extract. I took a marble sized tamarind and soaked in 1/4 cup of water and extracted the juice.

Add salt to taste. Bring it to a boil and simmer for 5-10 minutes.

Serve as a side dish with rice.

What else could be simpler than this? A curry made with onions! Enjoy!

Note: My mom's ulli curry has more sauce than the one you see in the picture. I had it too when I turned off the stove. But it looks like the onions absorb the sauce. So, maybe more water next time.