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Main Course

Ulli Stew

A tasty vegetarian side dish that goes perfect with rice and even rotis. Ulli Stew comes in handy when your veggies are running out of stock and you want to prepare something unique to impress your guests.

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 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 you add the thick coconut milk.
Step 15
Remove from fire and allow it to cool.
Step 16
Goes well with chappathis, poories etc.

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

Ulli Stew

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 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 you add the thick coconut milk.
Step 15
Remove from fire and allow it to cool.
Step 16
Goes well with chappathis, poories etc.

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.