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.