Soul Cocina

Eco Chef Roger Feely

Ulri Phital [repost from Sep 2006]

Vanktesh is the South Indian Chef that I worked with this week. Vanktesh specializes in the cuisines of Karnataka, Kerala, Andhra Pradesh, Tamil Nadu, and Pandicherry. While I was working in the South Indian kitchen he showded me how to make dosa, idli, aloo bonda, South Indian mutton stew, pongal, tomato chutney, vadas, sambar and ulri phital. Vanktesh's brother works at the fish market in Panjim, here in Goa.
Ulri Phital:
Dry roast some fennel seeds and sesame seeds and grind them in a mortar and pestel. Fry whole, peeled pearl onions in ghee intil they begin to brown. Remove onions and fry mustard seeds in oil until they start to pop. Add whole curry leaves and ginger garlic and onion paste. Fry for a few minutes over medium heat and add fresh tomato puree, tumeric powder, coriander powder, and chile powder. simmer for a few minutes to reduce and then add tamarind water, finely ground dried coconut, toasted fennel and sesame powder, and salt. Add browned onions and simmer in sauce for about 10 minutes over medium low heat. Garnish with cilantro.

Tune: She Knows Her Onions [1926] by The California Ramblers