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Main Course

Kerala Ulli Stew

A spicy side dish that blends perfect with almost everything. The rich and creamy textured Kerala Ulli Stew is a favorite dish that is simple and can be easily prepared at home.

Ingredientsfor 3 servings

1 cup Small onions(thinly sliced (Kunjulli)
1/2 cup Onion — thinly sliced
2 tsp Ginger — finely chopped
8 nos Green chillies — slit
4 sprig Curry leaves
1 large Cinnamon (Karugapatta)
3 nos Cloves (Grambu)
3 nos Cardamom (Elakka)
3 nos Garlic cloves
4 nos Pepper corns
Fennel seeds A pinch (Perinjeerakam)
4 tsp Coriander powder
2 tsp Chilly powder
1 tsp Turmeric powder
2 cup Coconut — grated
Salt, to taste
4 Spoons Coconut oil
1 tsp Mustard seeds
1 large Coconut chips/pieces Thenga Kothu

Preparation

Step 1
For preparing Kerala Ulli Stew, first extract 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
Step 2
Heat a little oil in a pan or a kadai.
Step 3
Add cinnamon, cloves, cardamom, garlic, pepper and fennel seeds and cook for a while.
Step 4
Add coriander powder, chilly powder and turmeric powder and heat it until the rawness cooks out.
Step 5
Allow it to cool and when it does, grind it into a smooth fine paste.
Step 6
Heat the remaining oil in the pan.
Step 7
Let the mustard seeds crackle and cook curry leaves in it.
Step 8
Add the coconut pieces and sauté.
Step 9
When it is sauteed lightly, add the chopped small onions, onion, ginger, green chillies and a few curry leaves and cook again on a low flame.
Step 10
When the onions turn brown, add the paste and cook further.
Step 11
When done, add the thin coconut milk or the second extract and salt.
Step 12
Put the lid on and cook, till it boils and starts to get thickened.
Step 13
Add the thick coconut milk and Stir everything together thoroughly.
Step 14
Do not boil after u add the thick coconut milk.
Step 15
Remove Kerala Ulli Stew from fire and allow it to cool.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Ulli Stew

A spicy side dish that blends perfect with almost everything. The rich and creamy textured Kerala Ulli Stew is a favorite dish that is simple and can be easily prepared at home.

Ingredientsfor 3 servings

1 cup Small onions(thinly sliced (Kunjulli)
1/2 cup Onion — thinly sliced
2 tsp Ginger — finely chopped
8 nos Green chillies — slit
4 sprig Curry leaves
1 large Cinnamon (Karugapatta)
3 nos Cloves (Grambu)
3 nos Cardamom (Elakka)
3 nos Garlic cloves
4 nos Pepper corns
Fennel seeds A pinch (Perinjeerakam)
4 tsp Coriander powder
2 tsp Chilly powder
1 tsp Turmeric powder
2 cup Coconut — grated
Salt, to taste
4 Spoons Coconut oil
1 tsp Mustard seeds
1 large Coconut chips/pieces Thenga Kothu

Preparation

Step 1
For preparing Kerala Ulli Stew, first extract 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
Step 2
Heat a little oil in a pan or a kadai.
Step 3
Add cinnamon, cloves, cardamom, garlic, pepper and fennel seeds and cook for a while.
Step 4
Add coriander powder, chilly powder and turmeric powder and heat it until the rawness cooks out.
Step 5
Allow it to cool and when it does, grind it into a smooth fine paste.
Step 6
Heat the remaining oil in the pan.
Step 7
Let the mustard seeds crackle and cook curry leaves in it.
Step 8
Add the coconut pieces and sauté.
Step 9
When it is sauteed lightly, add the chopped small onions, onion, ginger, green chillies and a few curry leaves and cook again on a low flame.
Step 10
When the onions turn brown, add the paste and cook further.
Step 11
When done, add the thin coconut milk or the second extract and salt.
Step 12
Put the lid on and cook, till it boils and starts to get thickened.
Step 13
Add the thick coconut milk and Stir everything together thoroughly.
Step 14
Do not boil after u add the thick coconut milk.
Step 15
Remove Kerala Ulli Stew from fire and allow it to cool.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.