Madras Onion/Chinna ulligaddala Pulusu

Madras Onion Pulusu - Very Authentic delicacy from south India. Must try if you have tangy cravings.

Ingredients :

Madras Onions : 250 gms
Tamarind : size of a lemon or 2 tblspn
Methi leaves : few
Oil : 1 and 1/2 tblspn
Cumin seeds : 1 tspn
Coriander seeds : 1/2 tspn
Mustard Seeds : 1/4 tspn
Methi seeds : 1/4 tspn
Garlic pods : 2 to 3 peeled and crushed
Red chilies : 2 to 3
Curry leaves : few
Turmeric powder : 1/2 tspn
Ginger garlic paste : 1 tspn
Salt : As per taste
Red chilly powder : As per taste.
Cumin powder : 1/4 tspn
Coriander powder : 1 tspn
Water : 1 Glass to soak tamarind and 1 glass to dilute tamarind pulp
Coriander leaves : Few chopped.

Method :

• Peel off the skin of madras onions.

• Soak Tamarind in 1 glass of water.

• Take few madras onions and blend them in a blender or mixer. Do not make smooth paste from onions. 

• Place a pan on medium flame and add oil. Once it is heated up, add cumin, mustard and methi seeds.

• Let it splutter. Then add coriander seeds.

• Once coriander seeds are nicely sauteed, add crushed garlic and red chilies.

• Saute for 30 secs and add curry leaves.

• Once curry leaves splutter add ginger garlic paste and turmeric powder.

• Saute and let it cook for 2 mins on low flame.
• Now add madras onions and saute.

• Add salt and mix.

• Add methi leaves and mix.

• Close the pan with a lid. Pour some over the lid. This helps madras onions to cook with the steam inside the pan. Madras onions do release some water as we added salt to it.

• Let it cook on low flame for 5 to 7 mins. Now open the lid with out dripping water into to the pan.
• Add red chilly powder and mix.

• Now add onion paste and saute.

• Now close the lid again and let it cook for 3 to 4 mins on low flame.
• Now add tamarind pulp diluted in 1 glass of water. You can add more water if the tamarind mixture is too thick.

• Now saute and let it cook on medium flame. Do not Close the lid.

• Once you see gravy bubbling add cumin/jeera powder and mix.

• Add coriander seed powder and mix.

• You can add just a pinch of sugar or jaggery but it is completely optional. Adding sugar to tamarind pulp may enhance the flavor but if you like it gravy to be pungent flavor of tamarind and sharp flavor of onions do not add sugar. 
• Let it cook for 5 to 6 mins on medium flame until gravy becomes thick.
• Add coriander leaves and mix. Turn off the flame and serve it hot with rice.