Easiest Ullipaya Senagapindi Kura | Onions Curry with Besan
Last Updated on June 14, 2023 by Santosh Allada
Ullipaya Senagapindi Kura is a delicious and flavorful dish made with onions and besan (chickpea flour). This curry is commonly enjoyed with Indian bread like roti, chapati, plain paratha, or puri.
Today I am sharing a very easy and delicious side dish recipe. One of the simplest side dishes to prepare with fewer ingredients and spices. Onion curry is an excellent alternative to regular potato masala which we pair up with poori.
You will find this onion curry with besan served by a few roadside tiffin sellers and in tiffin centers in South India. A lot of tiffin places also add boiled and mashed potato.
What is Ullipaya Senagapindi Kura? It is a South Indian curry which translates to;
Ullipaya = Onion
Senagapindi = Besan (chickpea flour)
Kura = Curry
This South Indian onion curry is made in one pan, and ready to eat within 20 minutes. Using only two basic ingredients this onion curry is one of the most loved comfort food all across the South and every household has its own unique way of making this dish.
About Ullipaya Senagapindi Kura Recipe
The Ullipaya Senagapindi Kura recipe is an easy and quick onion curry recipe. This onion curry recipe is designed to be simple and accessible, making it perfect for beginners or anyone looking for a delicious side dish without spending too much time in the kitchen.
To prepare this dish, a medley of spices such as mustard seeds, cumin seeds, curry leaves, lentils, green chilies, and dried red chilies is tempered in hot oil. This process infuses the oil with the flavors of the spices, giving the curry its distinct South Indian taste.
Thickly sliced onions are then added to the tempered spices and sautéed until they become soft and translucent. This slow-cooking process allows the onions to release their natural sweetness, creating a flavorful base for the curry.
A chickpea flour slurry is added and simmered to have a nice smooth curry consistency.
It is a great vegetarian curry to make when you run out of vegetables or are not in the mood to make an elaborate side dish and want to enjoy a light and satisfying meal. This easy recipe uses a handful of common ingredients readily available in most kitchens.
Mildly spiced, it is a delicious treat for kids and adults alike.
Reasons to try
Quick and easy recipe.
Easily available ingredients.
Minimal prep.
No fancy ingredients.
No fuss cooking.
Comforting and satisfying dish.
A great option for the office or school lunchbox.
Vegetarian and Vegan.
Can easily double or triple the recipe.
Pro Tips
1. Slicing Onions: Slice the onions into thick and long pieces. If you finely chop them, they will get mixed up into the curry.
2. Do not overcook the onions: It is important to retain the shape and crunch of the onions. So cook them until they become soft.
3. Gram flour slurry: Mix the flour with water into a thin, smooth paste without any lumps. If you do not dilute it, then it remains as lumps in the cooking curry.
4. Curry consistency: Thicker consistency taste better with roti and poori.
However, you can adjust the consistency of the curry according to your preference. If you prefer a thicker curry, simmer it for a longer time to reduce the liquid. For a thinner curry, add more water and adjust the spices accordingly.
Ingredients
Onion: it is a key ingredient in this recipe. I have used red onions, you can choose the onion variety based on your personal preference.
Besan (chickpea flour): acts as a thickening agent, giving the curry a velvety texture.
Tempering: oil, mustard seeds, cumin, lentils (chana dal and urad dal), dry red chilies, green chilies, and curry leaves.
Spices: turmeric powder.
Seasoning and herbs: salt and coriander leaves.
How to make Ullipaya Senagapindi Kura
Step 1: Make gram flour slurry
1. In a separate bowl, mix the gram flour (besan) with water to make a smooth paste. Ensure there are no lumps. Keep it aside.
Step 2: Make the Onion Curry
2. Heat oil in a pan over medium flame. Once the oil is hot, reduce the flame to low and add split bengal gram and white gram dal. Saute until they start to change the color.
3. Add mustard seeds and cumin. Let them crackle.
4. Add chopped or slit green chilies, dry red chilies, and curry leaves. Saute until the leaves turn crisp and the lentils turn golden.
Be careful not to burn them.
5. Add thickly sliced onions and saute over medium flame until they turn soft.
Do not let the onion change color.
6. Once the onions become soft, add turmeric powder and salt. Saute ensuring the onions are evenly coated.
7. Add 1.5 cups of water or as needed to achieve your desired curry consistency. Mix well.
8. Bring the curry to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the onions to cook completely and yet retain the crunch.
9. Open the lid and slowly pour the gram flour mixture into the pan while stirring continuously to avoid any lumps from forming.
10. Cover the pan again and simmer the curry over low flame for 5 minutes.
11. The curry will start to thicken and reach a smooth consistency. Taste test, the curry should not have the raw taste of gram flour. If it is still raw, pour more water and cook for a few more minutes. Also, adjust the seasoning and spice if needed.
Once the curry reaches the desired consistency, turn off the heat.
12. Finally, garnish with coriander leaves.
Ullipaya Senagapindi Kura is ready. Serve hot with puri or roti.
Serving Suggestions
Ullipaya senagapindi kura is best enjoyed when served hot. Serve it as a side dish with freshly made Indian bread like roti, puri, plain paratha, parota, or chapati. The soft and slightly crispy bread is perfect for scooping up the curry and adds a delightful texture to your meal.
Storage Suggestions
You can store the curry in the refrigerator for up to 3-4 days. Make sure to cool it completely before transferring it to an airtight container.
Before serving, reheat the curry. To reheat, transfer the curry to a saucepan and gently warm it over medium heat, stirring occasionally. You can also reheat it in the microwave, stirring in between to ensure even heating. The gravy thickens as it cools, so add a little water to adjust the consistency while reheating.
Variations
This onion curry is a versatile recipe that you can tweak according to your taste buds. Below are a few variations.
Vegetables: carrots, green peas, potato (boiled), or beans.
Lemon: To elevate the taste, you can include lemon juice toward the end, for added tanginess and freshness.
If you do not want to use gram flour because of any dietary restrictions, you can substitute it with boiled potato. Add mashed potato, the starch will thicken the gravy and give a creamy consistency.
The inclusion of crushed ginger and green chilies gives this curry a different flavor.
More Related Recipes
If you’ve tried this Easy Onion Curry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
You can also follow me on Instagram to see what’s latest in my kitchen!
Recipe Card
Ullipaya Senagapindi Kura | Onions Curry with Besan
Ingredients
- 3-4 tbsp Oil
- 1/2 tbsp Split chickpeas (chana dal)
- 1/2 tbsp White lentils (urad dal)
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 4-5 numbers Green chilies (adjust according to your spice preference)
- 2-3 numbers Dry red chilies
- 8-10 numbers Curry leaves
- 3-4 medium Onions (thickly sliced)
- 1 tsp Turmeric powder
- 1-2 tsp Chickpea flour (besan)
- 1.5 cups Water
- Salt to taste
- 2-3 tbsp Coriander leaves
Instructions
Make gram flour slurry
- In a separate bowl, mix the gram flour (besan) with water to make a smooth paste. Ensure there are no lumps. Keep it aside.
Make the Onion Curry
- Heat oil in a pan over medium flame. Once the oil is hot, reduce the flame to low and add split bengal gram and white gram dal. Saute until they start to change the color.
- Add mustard seeds and cumin. Let them crackle.
- Add chopped or slit green chilies, dry red chilies, and curry leaves. Saute until the leaves turn crisp and the lentils turn golden.
- Add thickly sliced onions and saute over medium flame until they turn soft.
- Once the onions become soft, add turmeric powder and salt. Saute ensuring the onions are evenly coated.
- Add 1.5 cups of water or as needed to achieve your desired curry consistency. Mix well.
- Bring the curry to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the onions to cook completely and yet retain the crunch.
- Open the lid and slowly pour the gram flour mixture into the pan while stirring continuously to avoid any lumps from forming.
- Cover the pan again and simmer the curry over low flame for 5 minutes.
- The curry will start to thicken and reach a smooth consistency. Taste test, the curry should not have the raw taste of gram flour. If it is still raw, pour more water and cook for a few more minutes. Also, adjust the seasoning and spice if needed.
- Once the curry reaches the desired consistency, turn off the heat.
- Finally, garnish with coriander leaves.
- Ullipaya Senagapindi Kura is ready. Serve hot with puri or roti.
Notes
Cook With San is all about making “Everyday Yummylicious” with easy, quick, and restaurant-style recipes.