Koorka Ularthiyathu
Kerala-style dry fry where mixed is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 5 servings
- Koorka : 1 cup
- Dried red chilly : 5 nos
- Onion or shallot : ¼ cup
- Mustard : 2 tsp
- Chilly powder : 1 tsp
- Curry leaves : 1 spring
- Oil : 1 tsp
- Salt, to taste
Preparation
Step 1
Heat a pan add oil in it and when it gets hot add mustard seeds and wait till it get allow to crackles.
Step 2
Add onion and dry red chilly to it and give it a good stir.
Step 3
When its colour changes add curry leaves to it and give it a good stir.
Step 4
Add the cleaned and small sliced koorka and chilly powder to it.
Step 5
Give it a good stir and then add little water and close it till it gets cooked.
Step 6
When it gets cooked transfer to the serving dish.
Step 7
Its nice with rice, it will take maximum 20 minutes to cook.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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