Ulli Thakkali Varatharacha Curry / Onion & Tomato in Roasted Coconut Gravy

Since coming to my mother's place, cooking has been on a low. Mom is completely in charge here, so I decided to feature some of her recipes which are mostly traditional Keralite recipes. And like most mothers, she also does not usually have exact measurements. But she caught on quick and suggested tips to add in the write-up especially for non-Mallu cooks. Today's recipe is one such curry recipe that you will see in Malayali households - Ulli Thakkali Varatharacha curry or translated - Onion and Tomato in a roasted-coconut-paste gravy. Typically in Kerala, coconut is either ground fresh or is roasted and then ground for the curry base. This one here - Ulli Thakkali Varatharacha curry has coconut and coriander seeds, roasted to a medium golden color and then ground for the curry. On to the rest of the recipe....

Ingredients
Onion / Ulli- 1.5 cup
Tomato / Thakkali - 1 cup
Coconut, grated - 1 cup
Coriander seeds - 2 tbsp or Coriander powder - 3 tbsp
Tamarind pulp - 2 tsp
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tsp
Curry leaves - 2 sprigs
Mustard seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 to 2
Dry red chilli - 2
Oil - 1.5 tbsp
Salt as per taste

The measures given here for the onion and tomato is post cleaning and is sliced in case of onion and diced into pieces. Measure for both coriander seeds and powder is given in case one or the other is not available. Traditionally, coriander seeds is used.

Heat a shallow pan on low flame and add the the grated coconut. Keep stirring the coconut to evenly roast it till golden in color. Do not let it brown. Traditionally, the grated coconut was grated with a few drops of oil so it does not catch the bottom of the pan and burn. But today, with non-sticks and well tempered iron pans, you don't need to add oil. Add red chilli powder to the roasted coconut after taking the pan off the heat and stir altogether for a minute. If using coriander powder add it along with the red chilli powder to the roasted coconut and stir. Keep it in a bowl to cool.

If using the coriander seeds add it to the same pan and roast on low heat till the seeds change color and its aroma is released. Add it into the bowl with the coconut. Once cooled, grind it in a blender.

 

Heat a saucepan and add 1 tbsp oil and once it is hot add the onion and saute on medium heat till translucent. Then add the tomato and stir for a minute and add the tamarind paste, salt and turmeric powder. Follow it up with the ground paste and a cup of water and give it one boil. Check the salt and if more water is needed in the curry and adjust as needed. Add a few curry leaves in the curry and take it off the heat and keep covered. Heat a separate pan for tadka / tempering and add the 0.5 tbsp into it. Once hot add the mustard seeds and let it splutter then add broken red chilli pieces and the sprigs of curry leaves and stir it. Take it off the heat once the chillies change to a darker color and pour this whole mix into the curry and keep covered till ready to serve.

We have this Ulli Tomato Varatharacha curry with rice and a thoran or mezhuperatty.

My mother's recipe for Ulli Thakkali Varatharacha Curry goes to
Walk through Memory Lane originally by Gayatri's Cookspot

 

 

Methi Matar Malai

Methi matar malai is a dish that combines tastes of bitterness and sweetness and comes out a winner. It is a great vegetable dish to have on a party menu when the other usual suspects are paneer or dal, etc. Methi is a very healthy leafy vegetable and should ideally be included in our regular diet. Methi matar malai is mildly bitter and sweet at the same time and is great to have with rotis or parathas.

Ingredients
Fenugreek / Methi leaves - 2.5 cups packed
Green Peas / Matar - 1 cup
Onion - 2 small
Tomato - 2 small
Cinnamon - 1 inch piece
Cloves - 4
Cumin seeds - 1 tsp
Black peppercorn - 2 to 3
Green Cardamom - 2
Milk - 1 cup
Cream - 3 to 4 tbsp
Oil - 2 tbsp
Sugar - a pinch
Salt to taste
for paste

Onion - 1/2

Cashew Nuts - 4 to 5

Ginger - 1 inch

Garlic - 4 to 5

Poppy seeds / Khus Khus - 2 tsp

Green chilli - 2

Wash the fenugreek leaves thoroughly and put in a colander to drain out. I prefer to use the leaves just like this, but if you want to reduce the bitterness, mix in salt and keep for 10 to 15 minutes. Later squeeze out the water from the fenugreek leaves and use it. Most of the bitterness would have gone with the squeezed water. I do not salt it and squeeze it out because at home we do not mind the mild bitterness in this dish, especially sweetened with the addition of both milk and cream.

Chop the onion and tomato and keep aside.

 

Heat a pan and on low heat, lightly roast cinnamon, cloves, cumin seeds, black peppercorns and green cardamom seeds. Roast only for a few minutes till the aroma is released. Add these whole spices to the ingredients listed for grinding to a paste - onion, cashew nut, ginger, garlic, green chilli and khus khus. Grind this to a fine thick paste in a blender jar adding a little water.

 

In a vessel add the green peas and some water and let it boil till softened and keep aside.

 

Heat a deep pan and add the oil and let it become hot. Add the chopped onion and on medium heat saute till the onion turns translucent. Then add the ground paste and saute for about 5 minutes, stirring continuously. To this, add the chopped tomatoes and a few spoons of water and saute till the tomatoes start softening. Add the drained fenugreek leaves and salt and mix well, stir till the leaves start shrinking. Cover the pan with a lid and let it cook on low heat. After about 7 to 8 minutes add the boiled green peas and the milk and mix well. Again cover with the lid for about 5 minutes or till cooked. Remove the lid and mix again and check for seasonings and add salt if necessary. Add half the cream and mix it and take off the heat.

When ready to serve top the vegetable with the rest of the cream and serve.  

 My Methi Matar Malai goes to - North East West Indian Cooking hosted by Anu.