Ullipaya Palu Iguru is a traditional Andhra-style curry made by simmering golden-fried onions in milk with mild spices. This creamy and aromatic dish pairs perfectly with rice, chapati, or dosa. It’s simple, comforting, and ideal for a quick meal.
Ingredients
- Onions – 3 medium (thinly sliced)
- Green chillies – 2 (slit)
- Ginger garlic paste – 1 tsp
- Milk – ¼ cup
- Red chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Garam masala – ¼ tsp
- Coriander leaves – 2 tbsp (chopped)
- Oil – 2 tbsp
- Salt – as needed
- Water – as needed
Preparation
- Saute onions:
Heat oil in a pan. Add sliced onions and green chillies. Saute until onions turn golden brown. - Add ginger garlic paste:
Add ginger garlic paste and fry until raw smell disappears. Add a little more oil if needed. - Cook onions:
Sprinkle a little water, cover, and cook on low flame until onions become soft and glossy. - Add milk:
Pour ¼ cup milk and mix well. Cook for 2–3 minutes until the curry becomes creamy. - Add spices:
Add red chilli powder, turmeric powder, garam masala, and salt. Mix thoroughly. - Finish:
Sprinkle chopped coriander leaves, mix once, and turn off the flame.
Serving Suggestion
Serve Ullipaya Palu Iguru hot with steamed rice, roti, chapati, or dosa for a light and flavorful meal.
Tips
- Add milk only after onions are soft to prevent curdling.
- For a richer flavor, use full-fat milk or add a teaspoon of fresh cream.
- You can add a few cashews while frying onions for a creamy texture.
- Avoid overcooking after adding milk.
Variations
- With coconut milk: Replace regular milk with coconut milk for a South Indian twist.
- With boiled egg: Add boiled egg halves for a protein-rich version.
- Spicy version: Add crushed pepper or more green chillies for heat.
Health Benefits
- Onions support heart health and digestion.
- Milk adds calcium and protein.
- This curry is light on the stomach and ideal for mild-spice lovers.