Ularthu, a syrian christain dish, is a family favourite in the payyappilly ( dad's ) and thottappilly (mum's) household. It had a prominent place in my house when we were growing up too. My dad (and his dad) likes it very very spicy. Apparently ammamma kept a pot of 'varuthu podicha masala' next to appappan's plate so he could add extra spice to his ularthu. In thottappilly household we liked it with a generous sprinkling of freshly ammini-grated coconut on top.( :) my cousins would remember stealing some and running without getting caught by ammachi ).
Ularthu can be made with kaya(plaintain), pacha chakka (raw jackfruit segments), kappa (tapioca) and many many others.
Presented here is kaya ularthu ever so slightly modified for the uk life.
1- Kaya - 250 g cut in to squares
Turmeric - 1/2 tsp
Salt to taste
2- Shallots - 3-4
Garlic pods - 2-3
Curry leaves - 1 sprig
3- Red chilli powder - 1 1/2 tsp or less :)
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
4- Oil 1 tbsp
- Cook kaya pieces in enough water with rest of (1) till medium soft.
- Meanwhile crush shallots and garlic pods with a pestle and mortar. Slicing would do too.
- Heat oil in a pan and saute (2) till shallots turn light brown.
- Add (3) and saute till the aroma of oils hit ur nose.
- Add the cooked kaya pieces to it and mix well. Check salt at this point and add more if needed.
- Kaya ularthu is ready to be gobbled with rice or kanji :)
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