Palak Ulli Mulagu – Kerala Style Spinach Curry for Rice

Palak, ulli (small onions) and mulagu (chillies) make such a lovely combination with hot rice and ghee! This simple, spicy and tangy side dish is a nice change from the usual curries.

This Kerala-style palak ulli mulagu is prepared with a smooth paste of small onions, garlic, Kashmiri red chilli powder, tamarind and curry leaves. The masala is cooked in sesame oil until the raw smell disappears and the oil separates. Finely chopped spinach is then added and cooked until everything comes together.

It is moderately spiced, slightly tangy and delicious with steamed rice.

If you enjoy simple ulli chammanthi, you should definitely try this one!

YouTube video

Watch the Palak Ulli Mulagu recipe here:

Ingredients

To grind

• ½ cup small onions (shallots)
• ¼ cup garlic
• 2 tbsp Kashmiri red chilli powder
• A pinch of cumin seeds
• A tiny piece of tamarind
• A few curry leaves

For the curry

• ¼ cup sesame oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of asafoetida
• 5–6 garlic cloves
• ⅛ cup water
• 1 tsp salt or to taste
• ¼ tsp turmeric powder
• 2 cups finely chopped palak leaves (spinach)

How to make Palak Ulli Mulagu

Step 1: Prepare the masala paste

Grind the small onions, garlic, Kashmiri red chilli powder, cumin seeds, tamarind and curry leaves together.

Grind everything into a fine, smooth paste. Keep it aside.

Step 2: Prepare the tempering

Heat sesame oil

Add mustard seeds and allow them to crackle.

Step 3: Add cumin, asafoetida and garlic

Add cumin seeds, asafoetida and the 5–6 garlic cloves.

Fry and sauté them.

Step 4: Cook the ground masala

Add the prepared masala paste to the pan.

Pour in ⅛ cup water, using it to wash out the remaining paste from the mixer jar.

Add salt

Add turmeric powder. Mix everything well.

Step 5: Cook the masala

Close the pan and cook on low heat for 10 minutes.

Open the pan and mix once again.

Continue cooking until the raw smell disappears, the masala becomes thick and the oil starts separating from it.

Step 6: Add spinach

Add 2 cups of finely chopped palak leaves.

Mix thoroughly so that the spinach is coated with the masala.

Step 7: Finish cooking

Cook on low heat for another 5 minutes. Stop cooking when the oil separates from the masala again and the spinach is cooked.

Your Palak Ulli Mulagu is ready!

Tips for making Palak Ulli Mulagu

1. Adjust the oil: The recipe uses ¼ cup sesame oil. If you prefer less oil, you can reduce the quantity, but use a non-stick pan.
2. Choose your greens: You can replace regular palak with another spinach variety that is less bitter.
3. Balance the bitterness: If your spinach tastes slightly bitter, add a little jaggery powder to balance the flavour. This is an optional adjustment.
4. Cook the masala properly: Allow the raw smell to disappear and the oil to separate before adding spinach. This is important for the flavour.
5. Keep the heat low: Slow cooking helps the onion and garlic masala develop its flavour.

What to serve with Palak Ulli Mulagu?

This curry tastes best with freshly cooked hot rice.

Mix a spoonful of Palak Ulli Mulagu with hot rice and finish with either a teaspoon of ghee or sesame oil. The combination of spinach, garlic, small onions and chilli masala with ghee is particularly delicious.

It also makes a lovely addition to a simple South Indian vegetarian lunch.

Frequently asked questions

1. What is Palak Ulli Mulagu?

Palak Ulli Mulagu is a spicy spinach preparation made with small onions, garlic, red chilli powder and tamarind. It is cooked into a thick masala and served as a side dish with rice.

2. Is Palak Ulli Mulagu a curry or chutney?

It is a thick, masala-based spinach side dish. It has some similarities in flavour to ulli chammanthi, but spinach is cooked into the masala.

3. Can I use other spinach varieties instead of palak?

Yes. You can use another spinach variety that is less bitter, as mentioned in the recipe notes.

4. Can I reduce the sesame oil?

Yes. You can reduce the oil if you prefer a lighter version. A non-stick pan is recommended when using less oil.

5. How can I reduce the bitterness of spinach?

You can add a little jaggery powder to balance the bitterness. Add only a small amount according to your taste.

6. What is the best way to serve Palak Ulli Mulagu?

Serve it with hot steamed rice. Mix it with rice and add a teaspoon of ghee or sesame oil.

Conclusion

Palak Ulli Mulagu is a simple, flavourful way to prepare spinach with small onions and garlic. The spicy, tangy masala and sesame oil make it a wonderful accompaniment to hot rice.

Do try this recipe and let me know how it turned out!

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