Ulli Stew

Stew with Small onions(Shallots/Kunjulli)

Ulli Stew | Pachakam

Ulli Stew

Stew with Small onions(Shallots/Kunjulli)

Category : Vegetarian, Curries

By Rugmini Kamalan

Published On: 27 Jul 2006

Rating: 3
1 Votes, 0 Reviews
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15 Minutes
Served : 3
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Step 1

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 sautT for a while.

Step 4

Add coriander powder, chilly powder and turmeric powder and heat it to get rid of the raw smell.

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

Splutter mustard seeds and sautT curry leaves in it.

Step 8

Add the coconut pieces and sautT.

Step 9

When it is sautTed lightly, add the chopped small onions, onion, ginger, green chillies and a few curry leaves and sautT again on a low flame.

Step 10

When the onions turn brown, add the paste and sautT further.

Step 11

When done, add the thin coconut milk or the second extract and salt.

Step 12

Cover and cook, till it boils and starts to get thickened.

Step 13

Add the thick coconut milk and mix well.

Step 14

:- Do not boil after u add the thick coconut milk.

Step 15

Remove from fire and allow it to cool.

Step 16

:- Serve with chappathis, poories etc.

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