### TranslatedIngredients: 150 grams Spring Onion (Bulb & Greens) - chopped,3/4 cup Tamarind Water,1 tablespoon Gram flour (besan),2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1 pinch Asafoetida (hing),1 pinch Turmeric powder (Haldi),Salt - to atste,2 teaspoons Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 cups Water ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 2 ### Cuisine: Andhra ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Ullikadala Pulusu Recipe | Spring Onion Curry, in a pan, dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds separately and grind into a fine powder. Keep aside once they are roasted till aromatic.In the same pan, add oil, once it is hot on medium low heat, temper with mustard seeds. Once they splutter, add cumin seeds, red chillies, hing and add spring onions (white part+green part) cut into small pieces. Fry until they turn soft and reduce in size on a low heat.Add about 2 cups of water and bring to boil. Add salt, turmeric, tamarind puree and let it boil for about 2 minutes. In a bowl, mix gramflour and a tablespoon of prepared powder with little water without lumps and add to the boiling mixture. Let it boil for another 2 to 3 minutes and serve. Serve Ullikadala Pulusu Recipe | Spring Onion Curry on a winter day and serve with hot steamed rice and ghee, along with Andhra Gongura Pachadi Recipe, and Andhra Style Kakarakaya Vepudu Recipe (Bitter Gourd Stir Fry).
