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Dondakaya Ulli Karam

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A spicy and yummy south indian dry curry recipe with onion and hot red chilies in it which goes perfect with hot rice and roti.

About Recipe

Neerulli pachadi, Vengayam karathuvaiyal, Pyaj Chatni

How to make DONDAKAYA ULLI KARAM

(20 ratings)
5 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
DONDAKAYA ULLI KARAM
Author : Vahchef
Main Ingredient : Tindora Dondakai
Servings : 2 persons
Published date : October 23, 2018


Ingredients used in DONDAKAYA ULLI KARAM
• Tindora - 250 grams.
• Oil - as required.
• Onion - 1 number.
• Salt - to taste.
• Garlic - 5-6 clove.
• Cumin seeds - 1 tea spoon.
• Red chilies - 4-5 numbers.
• Coriander powder - 1 tea spoon.
Method:
  • Take some oil in a hot pan then add onions, salt and sauté it so that the color changes a bit.
  • Now add garlic, cumin seeds, red chilies and cook it till they turn in to pinkish brown.
  • Now transfer this in a blender and make it a coarse paste.
  • In the same pan take some oil and add tindora pieces, salt and cook for a while with lid on it on a slow flame.
  • When its cooked 60% add the blended paste, coriander powder and sauté it for some time.
  • Cook it again for 5-6 minutes on slow flame with lid on it.





Cooking with images Onion , Onion , Erulli catni







 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Sun Dec 21 2014

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Vatta kaayala Posted on Sat Sep 12 2015

Very good recipe but I guess you forgot salt in "your Dondakaya"?

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saraswathi mungolla Posted on Mon Nov 30 2015

Ur recepes r super duper like u madam.... ?

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deeputhebest Posted on Tue May 03 2016

Fantastic.. Can you also share the recipie of stuffing the karam in full dondakaya? Daani peru emito naaku teledu..?

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santosh bishoyi Posted on Fri Jun 24 2016

i love the way u host the show your gestures are smart!!?

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