Friday, September 4, 2009

Ulli curry

I have no pictures of the entire feast this year.. I was a bit busy to take the snaps before my guests arrived and I did not want to focus on the food while there were others present.

I made Parippum neyyum, Ulli curry, Sambar, cabbage thoran, kaay mezhukkupuratti, kaalan, Olan and Gothambu paayasam.

The biggest hit of all was the Ulli curry . My grandma used to make this to make me eat my daily idlis.. so I thought it was high time I tried to make this. It was a great substitute for the normal inji curry.

Cheriya ulli (shallots) - 250 gms, peeled and cut into rounds
Green chillies - 4 to 5 sliced round

Heat oil, about 1 tbsp temper with
Mustard seeds - 1 tsp
Dried red chillies - 2 to 3
Curry leaves.

Now add the shallots and green chillies and fry till the ulli is nearly golden brown. keep aside.

Tamarind - 2 lemon-sized portions - extract the pulp

The liquid should be about 2 glasses. To this, add

Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Asafoetida powder - a pinch
Salt to taste

Mix everything with the tamarind pulp and bring to a boil..let the liquid reduce to about half the quantity. Add the ulli and green chillies and boil well. Finally add a spoon of jaggery or 1 tsp of sugar.

This is a great side dish for dosas, idlis or rice with curd.


  1. Oh how I wish I could visit and taste some of these tempting dishes!! That's one thing the internet lacks...tasting things, the visuals are terrific..but I'd love to taste them all. Lol!

  2. hey! this is something i have never tried before. your description sounds tempting.