This recipe was shared with me by my friend Padma — yes, the same Padma of Kothmir Kaaram fame. That particular recipe turned out to be such a hit with friends that I can’t help but associate her with it now. I feel incredibly fortunate to have friends who genuinely love good food, because sharing recipes has become a natural part of our everyday conversations, often over lunch as we sample the newest restaurants in town.
On snow day #4, we decided to try this dish along with Paalakura Pappu (Andhra-style spinach dal). I followed Sailu’s version of the spinach dal, which you can find here. While the dal itself was a bit mild for our taste, I intentionally made the Ullikaaram quite spicy, and the two dishes ended up complementing each other perfectly.
Ingredients
- Ridged gourds – 4, chopped into 1-inch pieces
- Yellow onion – 1 large, sliced into thin long strips
- Cumin seeds (jeera) – 1 tsp
- Oil – 1 1/2 tbsp
- Vine-ripened tomatoes – 2 large, chopped
- Red chili powder – 1 1/2 tsp
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
Method
1. Heat the oil in a kadai or heavy-bottomed pan. When the oil is hot, add the cumin seeds.
2. Once the cumin seeds turn fragrant and lightly brown, add the red chili powder, turmeric, and salt. Immediately add the sliced onions and sauté for about 2 minutes, just until the onions soften slightly. They do not need to brown.
3. Add the ridged gourd pieces and chopped tomatoes. Add additional red chili powder, salt, and turmeric if needed, along with the cumin powder.
4. Cover the pan and cook for about 10 minutes, stirring occasionally, until the ridged gourd is fully cooked and tender.
5. Remove the lid and cook for another 5 minutes, allowing the excess moisture to evaporate and the flavors to come together.
6. Garnish with chopped cilantro and serve hot with plain rice.
Simple, rustic, and full of bold Andhra flavors, this Beerakkaya Ullikaaram is a comforting everyday dish that pairs beautifully with a mild dal.
