Ulli Stew

by RugminiKamalan
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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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
  • Small onions(thinly sliced)(Kunjulli) - 1 cup
  • Onion(thinly sliced) - 1/2 cup
  • Ginger(finely chopped) - 2 tsp
  • Green chillies(slit) - 8 nos
  • Curry leaves - 4 sprigs
  • Cinnamon(Karugapatta) - 1 big
  • Cloves(Grambu) - 3 nos
  • Cardamom(Elakka) - 3 nos
  • Garlic cloves - 3 nos
  • Pepper corns - 4 nos
  • Fennel seeds(A pinch, Perinjeerakam) -
  • Coriander powder - 4 tsp
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Grated Coconut - 2 cups
  • Salt(As reqd) -
  • Coconut oil - 4 spoons
  • Mustard seeds - 1 tsp
  • Coconut chips/pieces(Thenga Kothu) - 1 big
Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
  • Small onions(thinly sliced)(Kunjulli) - 1 cup
  • Onion(thinly sliced) - 1/2 cup
  • Ginger(finely chopped) - 2 tsp
  • Green chillies(slit) - 8 nos
  • Curry leaves - 4 sprigs
  • Cinnamon(Karugapatta) - 1 big
  • Cloves(Grambu) - 3 nos
  • Cardamom(Elakka) - 3 nos
  • Garlic cloves - 3 nos
  • Pepper corns - 4 nos
  • Fennel seeds(A pinch, Perinjeerakam) -
  • Coriander powder - 4 tsp
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Grated Coconut - 2 cups
  • Salt(As reqd) -
  • Coconut oil - 4 spoons
  • Mustard seeds - 1 tsp
  • Coconut chips/pieces(Thenga Kothu) - 1 big
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Ulli Stew, first extract 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
  2. Heat a little oil in a pan or a kadai.
  3. Add cinnamon, cloves, cardamom, garlic, pepper and fennel seeds and saute for a while.
  4. Add coriander powder, chilly powder and turmeric powder and heat it to get rid of the raw smell.
  5. Allow it to cool and when it does, grind it into a smooth fine paste.
  6. Heat the remaining oil in the pan.
  7. Splutter mustard seeds and saute curry leaves in it.
  8. Add the coconut pieces and saute.
  9. 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.
  10. When the onions turn brown, add the paste and saute further.
  11. When done, add the thin coconut milk or the second extract and salt.
  12. Cover and cook, till it boils and starts to get thickened.
  13. Add the thick coconut milk and mix well.
  14. :- Do not boil after you add the thick coconut milk.
  15. Remove from fire and allow it to cool.
  16. :- Serve with chappathis, poories etc.
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