Ulli Poondu Curry, An Easy South Indian Curry

Ulli Poondu Curry is a flavourful, spicy, tangy, and slightly sweet curry made with shallots, garlic, tamarind, and a few simple spices. This comforting curry is especially delicious with hot steamed rice and makes a wonderful addition to a traditional South Indian meal.

This South Indian shallot curry combines the natural sweetness of small onions and garlic with tangy tamarind and jaggery. Also known as small onion curry or tamarind onion curry, this is an easy curry for rice that can be prepared with simple pantry ingredients and cooked in a clay pot for extra depth of flavour.

Why You’ll Love This Ulli Poondu Curry

The beauty of this curry is its balance of flavours. Shallots and garlic provide a rich savoury base, while tamarind adds a pleasant sourness. A little jaggery balances the tanginess and chilli powder brings a gentle heat.

The curry also develops a lovely aroma from mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. These simple tempering ingredients make a noticeable difference to the overall flavour.

Ingredients You’ll Need

The recipe uses everyday ingredients that are easy to find. Small shallots are the star ingredient, along with garlic, tamarind water, jaggery, and basic Indian spices.

• Oil
• Mustard seeds
• Fenugreek seeds
• Dried red chillies
• Curry leaves
• Shallots
• Garlic
• Tamarind water
• Jaggery powder
• Salt
• Turmeric powder
• Coriander powder
• Chilli powder
• Asafoetida

Using fresh shallots and garlic gives the curry a much better flavour. If possible, choose small, firm shallots for the best texture.

The Perfect Balance of Tangy and Sweet

One of the highlights of this tamarind onion curry is the combination of tamarind and jaggery. Tamarind gives the curry its characteristic tangy flavour, while jaggery adds just enough sweetness to balance it.

The quantity of jaggery can be adjusted depending on the sourness of your tamarind and your personal preference. The finished curry should have a delicious balance of spicy, sour, savoury, and slightly sweet flavours.

Cooking Ulli Poondu Curry in a Clay Pot

A clay pot works particularly well for this traditional-style curry. Slow cooking allows the shallots and garlic to absorb the tamarind-based gravy while the spices become more aromatic.

The curry thickens slightly as it simmers, giving it a rich consistency that coats the shallots and garlic beautifully. If you don’t have a clay pot, you can also prepare it in a regular heavy-bottomed pan.

Serving Suggestions

This small onion curry is best served hot with steamed rice. The tangy gravy pairs beautifully with plain rice and makes a comforting everyday meal.

You can also serve it alongside other traditional South Indian dishes such as vegetable stir-fries, papadam, or a simple side dish of your choice.

For the best flavour, allow the curry to rest for a few minutes after cooking. This gives the shallots and garlic time to soak up the spicy and tangy gravy.

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Tips for Making the Best Ulli Poondu Curry

• Use small fresh shallots for better flavour and texture.
• Avoid over-roasting the fenugreek seeds, as they can become bitter.
• Sauté the shallots and garlic until lightly golden for a deeper flavour.
• Adjust the chilli powder according to your preferred spice level.
• The amount of jaggery can be adjusted depending on the sourness of the tamarind.
• Let the curry simmer until the gravy reaches your preferred consistency.
• A short resting time before serving helps the flavours develop further.

Print Recipe

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Ulli Poondu Curry, An Easy South Indian Curry

Author: Passion2Cook Cooking Method: Simmering Cuisine: South Indian Food Courses: Curry

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Ingredients

Servings

Ingredients for Ulli Poondu Curry

• 3 tbsp Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 4 no dry red chillies
• 2 sprigs of curry Leaves
• 30 nos Shallots
• 10 nos Garlic
• 1 cup Tamarind water
• 0.25 cup Jaggery Powder
• 0.5 tsp Salt
• 0.25 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Chilli Powder
• 0.25 tsp Asafoetida

Preparation

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1. For Ulli Poondu Gravy

   1. Heat 3 tablespoons of oil in a clay pot over medium heat. Add the mustard seeds and fenugreek seeds.
   2. Once they begin to splutter, add the dried red chillies and curry leaves. Sauté briefly.
   3. Add the peeled shallots and garlic. Sauté until they turn light golden and slightly soften.
   4. Pour in the tamarind water and add the jaggery powder and salt. Mix well and simmer for 2 minutes.
   5. Add turmeric powder, coriander powder, chilli powder, and asafoetida. Stir well.
   6. Simmer for about 5 minutes, or until the curry thickens slightly and the flavours come together.
   7. Serve hot with steamed rice.

Keywords: Ulli Poondu Curry, South Indian shallot curry, small onion curry, tamarind onion curry, easy curry for rice.