Dondakaya Ullikaram is an authentic Andhra dish. This dish require very few ingredients. Dondakaya ullikaram can be prepared in 3 different ways. I prepared my curry using method 1. In method 1 we cook onion first and then grind it and in method 2 we grind the raw onion and then cook it. The remaining process will be same. Third method is little different and we can prefer that when we don't have much time. Beside in which method you are cooking, this dish taste great.
The spiciness will depend upon the number of red chillies you are using and the type of red chillies. I reduced the amount of chillies in the recipe ingredient list to 3 as my chillies are hot and added 6. Oh boy, what can I say, it is very spicy which I can't bear, but I can't stop eating this curry as it tasted so good. My hubby is happy as he is a spicy lover.
Spicy Level : Medium (May vary depending on the type of chillies)
Serves : 3 to 4
Ingredients:
- Dondakaya/Tindora/Ivy gourd - 500 grams
- Large Onions - 2
- Cumin seeds - 1 tsp
- Coriander seeds - 1/2 tsp (optional)
- Dry red chillies - 3 no ( Change the number depending on spicy level u want)
- Salt to taste
- Turmeric powder - 1 tsp
- Curry leaves - 1 spring
- Oil - 4 tbsp
Preparation Ahead:
- Wash Tindora/Dondakayalu and trim the edges and cut lengthwise but one end must be join.
- Boil water along with little salt and turmeric and cook tindora till half done. Strain water and keep aside.
- We can also fry Tindora instead of cooking in water. To reduce the use of oil I am cooking in water.
- Chop onions.
Method 1 for preparing Dondakaya Ullikaram
- Heat 1 tbsp oil in a pan, add cumin seeds, coriander seeds(if using), red chillies, fry and dish-out them.
- Add chopped onion, salt and turmeric powder to the same pan and cook till transparent.
- Let the onion mixture cool.
- Grind the cumin, coriander seeds and red chillies and add onion mixture to this and Make coarse paste.
- Adjust salt and stuff this onion paste/ullikaram in all the Tindora's/Dondakayalu.
- Heat remaining oil in a pan, add curry leaves, stuffed Tindora's, any remaining onion mixture and cook till tindora's/Dondakayalu are completely cooked.
- Serve with rice.
- Dry roast cumin seeds, coriander seeds(if using), red chillies, fry and dish-out them. Let them cool.
- Grind the cumin, coriander seeds and red chillies and add chopped onion to this and Make coarse paste.
- Heat 2-3 tbsp oil in a pan, add coarsely ground onion mixture/ullikaram and cook till no there is no raw smell and onion comes together.
- Stuff this mixture in Tindora's/Dondakayalu.
- Heat oil in a pan, add curry leaves, stuffed Tindora's, any remaining onion mixture and cook till tindora's/Dondakayalu are completely cooked.
- Serve with rice.
When have less time prefer this method 3
Method 3 for preparing Dondakaya Ullikaram
- Slit dondakayalu/Tindora lengthwise into 4 pieces.
- Heat 1 tbsp oil in a pan, add cumin seeds, coriander seeds(if using), red chillies, fry and dish-out them.
- Add chopped onion, salt and turmeric powder to the same pan and cook till transparent.
- Let the onion mixture cool.
- Grind the cumin, coriander seeds and red chillies and add onion mixture to this and Make coarse paste.
- Meanwhile add 3 tbsp oil to the pan, add curry leaves, tindora/dondakaya pieces, little salt and cook with lid on until half done.
- Now add the onion mixture/ullikaram to the pieces and cook till the tindora/donakaya pieces are completely done.
- Serve with rice.
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