Name: Kerala Ulli Stew
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup Small onions(thinly sliced) (Kunjulli); 1/2 cup Onion (thinly sliced); 2 tsp Ginger (finely chopped); 8 nos Green chillies (slit); 4 sprigs Curry leaves; 1 big 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 cups Grated coconut; Salt (As reqd); 4 spoons Coconut oil; 1 tsp Mustard seeds; 1 big Coconut chips/pieces (Thenga Kothu)

Kerala Ulli Stew

Kerala Ulli Stew is a spicy delicious 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. Kerala Ulli Stew is unique and tasty with onion pieces blended in a spicy coconut mixture. When your vegetables are running out of stock and you need to prepare something special and flavorful, Kerala Ulli Stew is the best option. You can explore a well detailed KeralaUlli Stew here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

1 cup Small onions(thinly sliced) Kunjulli
1/2 cup Onion thinly sliced
2 tsp Ginger finely chopped
8 nos Green chillies slit
4 sprigs Curry leaves
1 big 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 cups Grated coconut
Salt As reqd
4 spoons Coconut oil
1 tsp Mustard seeds
1 big Coconut chips/pieces Thenga Kothu

Instructions

For preparing Kerala Ulli Stew, first extract 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
Heat a little oil in a pan or a kadai.
Add cinnamon, cloves, cardamom, garlic, pepper and fennel seeds and saute for a while.
Add coriander powder, chilly powder and turmeric powder and heat it to get rid of the raw smell.
Allow it to cool and when it does, grind it into a smooth fine paste.
Heat the remaining oil in the pan.
Splutter mustard seeds and saute curry leaves in it.
Add the coconut pieces and saute.
When it is sauteed lightly, add the chopped small onions, onion, ginger, green chillies and a few curry leaves and saute again on a low flame.
When the onions turn brown, add the paste and saute further.
When done, add the thin coconut milk or the second extract and salt.
Cover and cook, till it boils and starts to get thickened.
Add the thick coconut milk and mix well.
:- Do not boil after u add the thick coconut milk.
Remove Kerala Ulli Stew from fire and allow it to cool.

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Kerala Ulli Stew

Kerala Ulli Stew

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