Keerai Thokku | Palakura ulli kaaram | andhra style palakura ullikaaram | paalakura karam | vengaga thokku | onion oorugai | spinach urugai | south Indian pickle recipe | keers thokku with step-by-step pictures and video recipe. Check out the keerai thokku recipe. If you like the video pls SUBSCRIBE to my channel.
Palakura Ulli Karam: Andhra Style Spinach with Spicy Onion Masala
Palakura Ulli Karam, a delightful Andhra-style spinach dish, brings together the earthy goodness of spinach (palakura) and the robust flavors of spicy onion masala (ulli karam). This traditional recipe is a favorite in Andhra households, offering a perfect balance of health and taste. Packed with vitamins, iron, and fiber from the spinach, and spiced up with a flavorful onion-based paste, Palakura Ulli Karam is a nutritious addition to any meal.
Should I saute onion before grinding?
If you saute well in sesame oi the raw smell goes off. I didn’t saute onion before finding but you can roast and gring according to your taste
Pulse or grind small onion?
Pulse or grind according to your preferred texture. Avoid adding water while grinding
https://www.youtube.com/watch?v=videoseries
Can I add red chilli instead of chilli powder?
Yes, you can grind chilli. Use regular or Kashmiri chilli powder according to your spice.
Amount of oil
You can reduce the oil and prepare keerai thokku but it might alter the pickle taste and texture. Thokku prepared with excess oil tastes best
Shelf life of Small Onion pickle?
After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 2-3 days in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours. Onion oorugai prepared with less oil won’t stay fresh for a long time.
https://www.youtube.com/watch?v=videoseries
How can I serve Vengayam oorugai?
In our home, we like keera thokku with steamed rice, rotis, or as a side to your favorite main course. authentic taste of Andhra cuisine.Palakura ulli kaaram Also tastes good with with curd rice, and curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
Pickle varieties in TMF
curd semiya
breakfast/ dinner varieties
curd rice
idli dosai tiffin varieties
breakfast/ dinner varieties
pickle recipe collections
Chinna vengayam poriyal
Ingredients
To Grind
1 big onion (around 2 cups)
Small piece tamarind
1 tablespoon Kashmiri chilli powder, heaped
1 teaspoon coriander powder
Temper
3 tablespoon sesame oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seeds
Red chilli
curry leaves few
Palakura ulli kaaram
10 garlic
1 teaspoon salt
Jaggery
1/2 tablespoon sesame oil
1 +1/4 Water
How to make keerai thokku with step-by-step pictures:
- First grind onion, tamarind, Kashmiri chilli powder, coriander powder
- add 3 tablespoon of sesame oil and heat
- When the oil turns hot add mustard seeds, fenugreek and lets them splutter
- Furthermore, add cumin seeds, curry leaves and red chilli; quick saute
- Add garlic and saute till it starts to change color
- Furthermore add ground mixture; mix well
- Add 3/4 cup of water and salt;cook till raw smell goes off and moisture evaporates
- Furthermore add spinach; mix well
- Add salt, 1/2 tablespoon of sesame oil and 1/2 cup of water; mix well and cook in low flame till thokku comes together
- Finally, add jaggery and mix well
Keerai thokku
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Ingredients
To Grind
- 1 big onion around 2 cups
- Small piece tamarind
- 1 tablespoon Kashmiri chilli powder heaped
- 1 teaspoon coriander powder
Temper
- 3 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- Red chilli
- curry leaves few
Palakura ulli kaaram
- 10 garlic
- 1 teaspoon salt
- Jaggery
- 1/2 tablespoon sesame oil
- 1 +1/4 Water
Instructions
-
First grind onion, tamarind, Kashmiri chilli powder, coriander powder
-
add 3 tablespoon of sesame oil and heat
-
When the oil turns hot add mustard seeds, fenugreek and lets them splutter
-
Furthermore, add cumin seeds, curry leaves and red chilli; quick saute
-
Add garlic and saute till it starts to change color
-
Furthermore add ground mixture; mix well
-
Add 3/4 cup of water and salt;cook till raw smell goes off and moisture evaporates
-
Furthermore add spinach; mix well
-
Add salt, 1/2 tablespoon of sesame oil and 1/2 cup of water; mix well and cook in low flame till thokku comes together
-
Finally, add jaggery and mix well
Video
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