Name: 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)

Ulli Stew

Ulli Stew is 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. Ulli Stew is unique and delicious with sliced shallots blended in a spicy coconut mixture. Ulli Stew is simple and can be easily prepared at home. You can explore a well detailed Ulli 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 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 you add the thick coconut milk.
Remove from fire and allow it to cool.
:- Serve with chappathis, poories etc.

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Ulli Stew

Ulli Stew

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