Andhra-Style Palakura Ulli Karam is a spicy and flavorful spinach curry made with onions, garlic, and traditional South Indian spices. It pairs perfectly with hot rice and a drizzle of ghee — a comforting and nutritious weekday meal!

🥬 Ingredients: To Grind (No Water):

• 1 medium onion (chopped)
• 4 garlic cloves
• 1 tsp red chili powder
• 1½ tsp coriander powder
• Salt to taste
• Tamarind (blueberry-sized piece)

To Temper:

• 3 tbsp sesame oil
• ¼ tsp mustard seeds
• ¼ tsp split black gram (ulunthu)
• ½ tsp Bengal gram (kadalai paruppu)
• ½ tsp cumin seeds
• 2 dry red chilies
• A few curry leaves
• Pinch of asafoetida (perungayam)

Other Ingredients:

• 4 garlic cloves
• 4 cups spinach (chopped and tightly packed)
• ¼ tsp turmeric powder
• ½ tsp jaggery powder (optional)
• 1 tsp ghee (optional, for added flavor)

🔄 Instructions:

1. Grind onion, garlic, chili powder, coriander powder, salt, and tamarind into a smooth paste (no water). Set aside.
2. Crush 4 garlic cloves and set aside.
3. Heat sesame oil in a pan and add mustard, ulunthu, kadalai paruppu, cumin, and dry red chilies.
4. Once they splutter, add curry leaves, asafoetida, and crushed garlic. Sauté until golden.
5. Add the ground paste and sauté for 2–3 minutes.
6. Add turmeric powder, mix well, and cook covered for 5–7 minutes until raw smell disappears.
7. Add chopped spinach and mix thoroughly. It will shrink as it cooks.
8. Add more salt if needed and optional jaggery for balance. Cover and cook for 5 more minutes.
9. Once spinach is cooked, continue until excess water evaporates.
10. Optionally, add 1 tsp ghee for flavor. Serve hot with rice and a generous drizzle of ghee.