Andhra Style Onion Stew | Ullipaaya Pulusu

Andhra Style Onion Stew, also known as Ullipaaya Pulusu, is a traditional and popular dish that is native to the Andhra Pradesh region of India. It is made by cooking onions in a tangy tamarind broth with a blend of traditional Andhra spices. It is typically served as a side dish with rice or roti.

Here is a recipe for Andhra Style Onion Stew:


  • 3 onions, thinly sliced
  • 2 cups of water
  • 1/4 cup tamarind pulp
  • 2 tbsp jaggery
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 10 curry leaves


  1. Soak the tamarind in 2 cups of warm water for 20 minutes and then squeeze out the pulp.
  2. Heat oil in a pan and add the mustard seeds and cumin seeds. Once they start to splutter, add in the urad dal, chana dal and curry leaves.
  3. Add the onions and sauté until they turn translucent.
  4. Add the red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for a few seconds.
  5. Add the tamarind pulp, jaggery, and salt.
  6. Bring the mixture to a boil and then reduce the heat. Let it simmer for 10-15 minutes.
  7. Serve the Andhra Style Onion Stew hot with rice or roti.

Tips for making the perfect Andhra Style Onion Stew:

  • Adjust the amount of chilies and spices to your liking.
  • You can add some chopped coriander leaves for






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