Dondakaya Ulli Karam Andhra Style: Easy Tindora Masala Curry
Dondakaya ulli karam is one of the traditional Andhra styles of cooking ivory gourd or tindoras. Learn how to make this recipe with step by step images along with tips and video.
It is the dry version of the Dondakaya stuffed with Ulli Karam (onion and spices). People sometimes stuff spice paste and cook and some simply add the spice paste and cook till tindora absorbs spices and gets a thick gravy.
Although I have not added garlic cloves, adding them gives you an extra punch of spiciness. Sometimes people add ginger garlic paste If you wanna adopt add 1 tbsp.
While choosing tindora we must take care that they are fresh and tender. Once we cut them into four halves one should find a green colour inside, if they turn red or orange colour then they are not fresh.
Andhra Style Dondakaya ulli karam goes well with all kinds of Indian bread recipes like roti, chapatti, naan etc., and even with steamed rice. Even people who don’t like to have this veggie will love to eat it.
TIPS to make Dondakaya Ulli Karam:
- As we have slit tindora into four halves stir gently so that they do not get mashed.
- We can even split them into two halves and fill them like ulli karam masala.
- The whole cooking process must be done on low flame.
- After adding spice paste stir for a while gently and check the taste of salt, if needed add it as per your taste.
- As this is a dry version, once gravy becomes thick salt and spiciness increase so be careful while adding them.
- Add a little water after adding ulli karam or else it takes time to become a thick and dry version.
You may also like to check other recipes:
Brinjal Masala and
Dondakaya Ulli Karam | Tindora Masala Curry
Dondakaya ulli karam is one of the traditional Andhra styles of cooking ivory gourd or tindoras. Learn how to make this recipe with step by step images along with tips and video.
Ingredients
- Dondakaya/ Ivy Gourd/ Tindora – 250 gms.
- Oil – 6 tbsp.
- Coriander seeds – 2 tbsp.
- Cumin seeds – 1 tbsp.
- Dry red chillies – 10 No.
- Onions – 1 bowl 2 No.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Garlic cloves – 10-12 No. (optional)
Instructions
- Discard edges and slice ivy gourd into four half’s and keep aside.
- In a pan add a little oil and roast coriander seeds, dry red chillies and cumin seeds on low flame.
- Add sliced onions and cook on low flame with lid covered till they turn soft.
- Open the lid and transfer to another plate so that they cool.
- Put onions and spices into a mixer grinder and make is a soft paste. Keep aside.
- In a pan add little oil, put dondakaya pieces and sprinkle a little salt and mix well.
- Cover the pan with a lid and cook for 10-15 minutes on low flame till they become soft.
- Open the lid and put ulli karam and little water, mix well.
- Sprinkle turmeric powder and cook with the lid open.
- Cook Dondakaya Ulli Karam Recipe till gravy turns thick and you get dry version.
Recipe Video
How to make Dondakaya Ulli Karam Recipe:
1. Remove the edges of the ivy gourd and cut into four leaves keeping it intact as shown in the figure.
2. Heat 3 tbsp. oil in a pan, add coriander seeds, cumin seeds and dry red chillies. Roast for a while.
3. Add sliced onions, mix and then put a lid over the pan and cook till onions turn soft.
4. Once onions are cooked, transfer to another plate to cool and then transfer to a mixer grinder to make a soft paste.
5. Heat another 3 tbsp. oil in a pan, add tindora, 1 tbsp. salt, mix well and cook for 15 minutes with the lid covered on low flame.
6. Add the spice paste and put a little water in a mixer grinder and put spice water and mix well.
7. Sprinkle turmeric powder and mix well. Cook till ivy gourd cooks and gravy thickens.
8. Serve Dondakaya Ulli Karam Recipe hot with chapatti or with steamed rice.
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