2 – 3 Onions (thinly sliced)
A big piece of Cinnamon (Karuvapatta)
4 – 5 Cloves (Karayamboo)
2 – 3 Cardamom pods (Elakka)
A tsp of Black Peppercorns (Kurumulaku)
½ tsp of Fennel seeds (Perumjeerakam)
4 – 5 tsp of Coriander powder
2 tsp of Kashmiri Chilly powder
1 tsp of Garam masala powder (optional)
A couple of broken Dry red chillies
Lots of Curry leavesA tbsp of Coconut slivers (Thenga Kothu)
Method:-1) Take out 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
Heat a tsp of oil in a pan.
Add all the spices followed by whole garlic pods and sautT for a while.
Switch off the flame; add all the masala powders and heat it through to get rid of the raw smell.
Allow it to cool and then, grind it to a smooth fine paste.
Heat a couple of tbsp of oil in the pan.
Splutter mustard seeds and sautT curry leaves in it.
Add the coconut pieces and sautT evenly.
Add the thinly sliced small onions, onion and ginger.
Add the slit green chillies followed by the curry leaves and sautT again on a low flame.
When the onions turn brown, add the masala paste and sautT further.
When done, add the thin coconut milk (Randam pal).
Add salt and cover it with a lid.
Cook, until it starts to boil and gets thickened.
Reduce the flame and add the thick coconut milk (Onnam pal) and mix well. Pls do not boil after u add the thick coconut milk. Simply heat it through.
Remove from fire and garnish with curry leaves.
Pointers:- You can also add a few coriander leaves for garnishing, if desired. Pls adjust the quantity of whole spices and masala powders accdgly.
So, there you are. Appam - Ulli Stewaanother perfect duo for a perfect Sunday morning. A must try on all accountsa. :) A spicy delight ready within minutes for your breakfast to spice up your whole daya. No fuss required as it¦s extremely easy to follow and light on the ingredients too.
Off record v An ingenuous opinion for my (Ulli stew÷ caught quoted from my bro, after a couple of futile diggings into the bowl (probably searching for something). (Ithentha, Mutta illatha mutta curry yo?????÷. Looks of exhilaration on our faces gave way to baffled ones, from one to another. :( No prizes for guessing the snag I faced to convince him about the authenticity in the name and make of the dish. Little did I know that he was infact pulling my leg. Or maybe he was simply pointing out the truth. ;-p It infact did look like a Mutta curry without Mutta (eggs) in it. So, I guess if we toss in a couple of boiled eggs in it, we¦d really have a yummy Egg curry in hand. Just need to change the name.... Would try it next time for surea. :) Anyways, coming back to the point, before any sort of further paroxysm broke out in the room; he conferred me with a favorable verdict and asked me to make it often with Appams and Chappathis. :) Bhagyama. Attempt kolamayillaa. Another sigh of relief!!! ;-p
Lesson learnt - Before venturing into my next experiment and serving the same to my white rats, I¦d make it damn sure that there¦s a small placard with the name written, held onto the serving bowl so as to clarify all doubts that are likely to arise on the dining table. And to ward off all the consequent commotions to pursue too. ;-p
So, on that note, happy cooking!!!