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Ulli Kaaram stuffed vegetables

Tanuja G
0 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Ulli Kaaram stuffed vegetables RECIPE

Vegetables like bhindi, ivy gourd, brinjal, beerakaya(ridge gourd), snake gourd etc can be slit into four quarters and stuffed with various dry spices. Usually tender ones are preferred. The slit vegetables are shallow/deep fried. Ulli / Ulligadda in Telugu means onions and kaaram means chilli. Onions are made into a paste along with cumin seeds. Red chilli powder is added to this paste. This is called ullikaaram. This paste is stuffed into these veggies and cooked for a few minutes. It is best paired with rice/rotis and a nice helping of ghee. As usual, I am mentioning a generic recipe which can be extended to any vegetable that can be cut into 2 inches long and can be slit into four quarters.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Telangana
  • Side Dishes
  • High Fibre

Ingredients Serving: 4

  1. 10-15 tender ivy gourds or bhindi or brinjals
  2. Or 2 feet long snake gourds or 2-3 medium sized ridge gourds
  3. Oil for roasting
  4. 4-5 medium sized onions
  5. 3 teaspoons of red chilli powder
  6. a pinch of turmeric
  7. a pinch of hing
  8. 1 teaspoon of mustard seeds
  9. a sprig of curry leaves
  10. salt to taste
  11. 2 teaspoons of cumin seeds


  1. Clean onions and chop them roughly.
  2. Grind it into a paste along with cumin seeds and salt. Based on one's taste buds, the paste can be coarse or smooth.
  3. Take this paste into a bowl and add chilli powder and mix it well with a spoon. This is ullikaaram.
  4. Add ullikaaram and roast it till the raw smell is gone.
  5. Remove this paste into a bowl.
  6. Wash and dry the vegetables. Slit them into four quarters.
  7. Add little oil in the same pan and add the vegetables into it. Close with a lid and ensure that they get 90% cooked. Turn off the gas and let it cool.
  8. Stuff ullikaram into the cooked vegetables.
  9. Add these stuffed vegetables to the pan and cover with a lid. Let it sit on a low flame for 5 minutes and ensure that the veggies get cooked completely.
  10. Ullikaram tends to burn fast. So, ensure that it is stirred frequently. We want to retain the red color of it. So, do not fry it till it turns brown.
  11. Serve warm with rice for best taste.

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