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    Home » Recipes » Curry Recipes

    Last Updated: July 17, 2020 | First Published on: January 21, 2016 by Hari Chandana Ponnaluri

    Gutti Dondakaya Ulli Karam Recipe – Andhra Style Onion Stuffed Tindora Curry Recipe

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    Gutti Dondakaya Ulli Karam –  All you need is just a few staple ingredients to make this Andhra style onion stuffed tindora curry

    stuffed ivy gourd served with rice on a plantain leaf

    Gutti Dondakaya Ulli Karam is a simple and delicious way of cooking tindoras or ivy gourd. It is a traditional Andhra style stuffed curry and nothing but small tindoras stuffed with a simple onion filling which is made with sauteed onion, tamarind pulp and chilli powder.

    You really don’t need so many ingredients just a couple of staple ingredients will make the curry delicious.

    Try to use the small-sized tindoras or dondakayalu for the best taste.

    It can be served along with hot steamed rice.

    Few more South Indian recipes you’ll love:

    • Kathirikai Rasavangi
    • Vazhakka Thoran
    • Vazhakkai Podimas
    • Menthikura Pappu
    • Keerai Sambar
    • Hotel Style Coconut Chutney
    • Chakkakuru Mezhukkupuratti
    • Vankaya Pachadi
    • Dosakaya Pappu
    • Kalchina Aratikaya Kura

    How to make Gutti Dondakaya Ulli Karam recipe below:

    Gutti Dondakaya Ulli Karam Recipe

    Hari Chandana Ponnaluri
    Traditional Andhra style of making stuffed tindoras or ivy gourd with onions.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Curry, Side Dish
    Cuisine Andhra, South Indian
    Servings 4

    Ingredients
      

    • 20-25 Ivy Gourd
    • 2 Onion large sized
    • 2 tsp Tamarind Pulp
    • ¼ tsp Turmeric Powder
    • Red Chilli Powder as needed
    • Salt to taste
    • 3-4 tbsp Oil
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    Instructions
     

    • Peel and chop the onions into pieces.
    • Heat 2 teaspoons of oil in a pan. Add and fry the chopped onions until light brown color. Turn off the flame and let them cool.
    • Grind the sauteed onions, turmeric, red chilli powder and tamarind extract into a paste and set aside.
    • Wash the ivy gourds and make a plus shape (+) slit. Keep one end intact.
    • Now stuff the prepared onion mixture into the ivy gourds.
    • Heat oil in a pan and add the stuffed ivy gourds carefully.
    • If you have leftover stuffing, add it into the pan.
    • Add a little salt and cover with a lid.
    • Let it cook over a low flame until soft.
    • Keep checking in between and turn the ivy gourds a little until they are evenly cooked.
    • Serve hot with rice and ghee.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

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    86 shares

    Reader Interactions

    Comments

    1. Sowmia pragash says

      January 21, 2016 at 3:13 pm

      Looks flavorful and delicious

      Reply
    2. Kousikasa g says

      January 22, 2016 at 11:09 am

      this we have been preparing since long but
      WITHOUT ULLIKAARAM
      we shall add ULLIKAARAM AS PER DIRECTIONS
      AND PREPARE THIS

      Reply

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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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