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    Home » Andhra » Vankaya Ulli Karam

    Vankaya Ullikaram Kura Recipe

    Published: Nov 17, 2021 · Modified: Aug 3, 2022 by Pavani · Leave a Comment

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    Vankaya ulli karam is a spicy and delicious Andhra style eggplant dish. It is made with a savory onion and red chili spice paste.

    The best part about this dish is that this recipe is versatile and you can make it with just about any vegetable. A perfect side to rice or roti.

    Top view of vankaya ulli karam kura

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Onions are quintessential ingredient in Indian cooking. Most recipes start with sautéing onions and add their sweet flavor to any dish.

    But in this Andhra style ulli karam recipe, onions are front and center. Ulli/ ullipaya means onion and karam means chili or hot spicy in Telugu. It is made by grinding either raw or cooked onions and red chili powder into a coarse paste.

    White bowl with ullipaya karam

    It is a great as a base for a number of dishes or even to serve as a chutney. Eggplant, potato, bittergourd, ridgegourd or basically any veggie can be used to make a ulli karam kura. Being an eggplant lover, this vankaya ulli karam is my favorite.

    This is an easy to make side dish that is perfect to serve with rice and dal. It also tastes great with roti.

    White bowl with Vankaya Ulli karam kura

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this vankaya ulli karam recipe.

    • To make the ullipaya karam:
      • Onion - I prefer using red onion because they are sweet and spicy at the same time. But you can use any variety of onion - yellow, onion or even shallots.
      • Ginger & garlic
      • Red chili powder
      • Tamarind paste
    Red Onion diced

    Here are the other ingredients you need:

    • Eggplant - Baby eggplants would be perfect to make gutti vankaya ulli karam. But feel free to use any variety of eggplants. Like here I used slender green ones.
    • Cumin seeds
    • Curry leaves, cilantro
    • Salt
    Green eggplants chopped into long pieces

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here's how to make the brinjal onion curry/ vankaya ullikaram kura:

    Heat oil in a large saute pan on medium flame; add chopped onions, ginger and garlic. Cook until onions turn translucent and slightly browned around the edges, about 6-8 minutes.

    Remove into a plate to cool. Once it's slightly cooled, grind into a smooth paste along with salt, red chili powder and tamarind paste.

    Step by step photos showing the making of onion spice paste

    In the same pan, heat oil to make the curry on medium heat. Add cumin seeds and cook for 30 seconds or until the seeds splutter. Add curry leaves and cook for 30 seconds. Next add the eggplants; cover and cook on medium-low flame until almost cooked through, about 8~12 minutes.

    Add the ground onion paste and mix gently with the veggies. Cover and cook until eggplant is completely cooked through, about 3~4 minutes. Add some water if the mixture looks dried out. Check the seasonings and adjust accordingly. Garnish with chopped cilantro and serve hot with rice or roti.

    White bowl with brinjal onion curry

    Expert Tips

    • I prefer using red onion because they are sweet and spicy at the same time. But you can use any variety of onion - yellow, onion or even shallots.
    • Use 8-10 Indian or Thai style baby eggplants.
    • Adjust the quantity of chili powder. Start with 1 teaspoon of chili powder for a mild tasting curry and add more if you can handle some heat.
    • Ullipaya karam can be made up to 2 days in advance. Store it in a airtight container in the fridge.
    • Use Ulli karam as a spread on dosa or served as a chutney.
    • Instead of vankaya, you can also use potato, bittergourd, ridgegourd or ivy gourd.

    You might also like

    Here are few side dishes that you can serve with ulli karam kura to make a wholesome meal:

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      Thotakura Pappu Recipe
    • Top view of glass jar with andhra sweet avakaya
      Andhra Sweet Avakaya Recipe | Sweet Mango Pickle
    • Mixed Vegetable Sagu
      Mixed Vegetable Sagu | South Indian Curry Recipe
    • Burgundy tray with a bowl of kesaribath
      How to make Godhuma Rava Kesari Recipe with Milk
    Top view of a white bowl with eggplant onion curry

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowl with Vankaya Ulli karam kura

    Vankaya Ulli Karam Kura

    Spicy and delicious Andhra style eggplant dish with ground onions. It is a perfect side for both rice and roti.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    To make Ulli Karam (Onion Paste):

    • 1 tablespoon Oil
    • 2 Medium Red Onions, chopped
    • 2 Garlic cloves
    • 2 teaspoons Chopped Ginger
    • 1½ teaspoons Red chili powder*
    • 2 teaspoons Tamarind paste

    For the Curry:

    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 6~8 Curry leaves
    • 3~4 Medium Japanese or Chinese long Eggplants, chopped into 1" pieces
    • To taste Salt
    • 2 tablespoons Cilantro, finely chopped, for garnish
    Get Recipe Ingredients

    Instructions

    Make Ulli Karam (Onion Paste):

    • Heat oil in a large saute pan on medium flame; add chopped onions, ginger and garlic. Cook until onions turn translucent and slightly browned around the edges, about 6-8 minutes.
      Remove into a plate to cool. Once it's slightly cooled, grind into a smooth paste along with salt, red chili powder and tamarind paste.

    Make the Curry:

    • In the same pan, heat oil to make the curry on medium heat. Add cumin seeds and cook for 30 seconds or until the seeds splutter. Add curry leaves and cook for 30 seconds. Next add the eggplants; cover and cook on medium-low flame until almost cooked through, about 8~12 minutes.
    • Add the ground onion paste and mix gently with the veggies. Cover and cook until eggplant is completely cooked through, about 3~4 minutes. Add some water if the mixture looks dried out. Check the seasonings and adjust accordingly. Garnish with chopped cilantro and serve hot with rice or roti.

    Notes

    • I prefer using red onion because they are sweet and spicy at the same time. But you can use any variety of onion - yellow, onion or even shallots.
    • Use 8-10 Indian or Thai style baby eggplants.
    • Adjust the quantity of chili powder. Start with 1 teaspoon of chili powder for a mild tasting curry and add more if you can handle some heat.
    • Ullipaya karam can be made up to 2 days in advance. Store it in a airtight container in the fridge.
    • Use Ulli karam as a spread on dosa or served as a chutney.
    • Instead of vankaya, you can also use potato, bittergourd, ridgegourd or ivy gourd.

    Nutrition

    Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 24mg | Potassium: 924mg | Fiber: 12g | Sugar: 17g | Vitamin A: 380IU | Vitamin C: 42mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Global Tastes & Travels Inc.

      September 06, 2012 at 2:55 am

      love the flavors in this

      Reply
    2. Global Tastes & Travels Inc.

      September 06, 2012 at 2:55 am

      love the flavors in this

      Reply
    3. Priti S

      September 06, 2012 at 3:24 am

      Yum ...looks so delish and the spread is fab

      Reply
    4. Nivedhanams Sowmya

      September 06, 2012 at 5:39 am

      Spicy and great gravy!!!SowmyaOngoing Event - Coconut

      Reply
    5. Priya Suresh

      September 06, 2012 at 8:06 am

      Mouthwatering here, i can have this eggplant curry with anything.

      Reply
    6. Lubna Karim

      September 06, 2012 at 1:09 pm

      I too make it in much similar way....my MIL's fav recipe...

      Reply
    7. Irene

      September 06, 2012 at 4:41 pm

      Perfect. Looks yum 🙂

      Reply
    8. Rajani S

      September 06, 2012 at 5:46 pm

      Lovely clicks. The curry looks good.

      Reply
    9. vaishali sabnani

      September 06, 2012 at 5:48 pm

      looks real yum..n glad that we can make this dish with other veggies...book marked!..lovely clicks, like the way you have composed the picture.

      Reply
    10. Chitra

      September 07, 2012 at 12:58 am

      Mouthwatering recipe..bookmarked !

      Reply
    11. The Pumpkin Farm

      September 07, 2012 at 12:40 pm

      looks so beautiful...am sure even the brinjal haters would pick this up blindly

      Reply
    12. Apu

      September 07, 2012 at 7:47 pm

      The eggplant looks superb!

      Reply
    13. veena krishnakumar

      September 09, 2012 at 1:20 pm

      Looks so beautiful!!!!

      Reply
    14. preeti garg

      September 09, 2012 at 3:00 pm

      Nice click and Look wonderful

      Reply
    15. Srivalli

      September 11, 2012 at 8:16 am

      Your entire presentation looks so inviting very well captured clicks pavani..

      Reply
    16. Pari Cash

      September 22, 2012 at 8:57 am

      Hi dear,tempting dish. You can participate to my FIRST EVENT AND GIVEAWAY-SHOE ME YOUR DESSERT,

      Reply
    17. divya

      September 28, 2012 at 2:16 pm

      looks awesome and delicious ...

      Reply
    18. san

      April 06, 2013 at 5:27 am

      very delicious i tried pavani thanku

      Reply
    19. san

      April 06, 2013 at 5:30 am

      i tried it its very delicious thankuu pavani

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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    2 shares