Uppu Kari is a traditional south indian style side dish served with steam cooked rice and curry. This side dish is normally prepared with meat. I'm experimenting the same recipe using seasonal veggies. Last week in the market I found good quality broccoli and cauliflower combining both the florets this stir fry turned out excellent. I've already posted how to prepare Mushroom Uppu Kari, Chicken Uppu Kari and Mutton Uppu Kari recipes please click on the links and visit those posts.
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Ingredients:
1 Cup Broccoli Florets
1 Cup Cauliflower Florets
Please click here to follow the link how to clean broccoli and cauliflower ahead of time.
1 Whole Garlic Peeled or 25 Pearls Peeled Garlic
1/2 Cup Baby Shallots Peeled
3 Sprigs Curry Leaves
1 Tbsp Fennel
1 Tbsp Kitchen King Masala or any Garam Masala
1 Tsp Salt
12 Whole Dried Cherry Chilies or Regular Dried Red Chillies
2 Tbsp Oil.
Method:
Heat a wok on medium flame with oil. Once the oil starts to smoke place on low flame, add fennel seeds and allow to splutter.
Add cherry chilies and curry leaves fry for 30 seconds. Add the baby shallots and garlic fry until the shallots turn transparent.
Add garam masala and salt as per taste fry all the ingredients for another minute. Add broccoli and cauliflower along with 1/2 cup water stir well cover and cook on medium flame.
Once the cauliflower and broccoli has cooked place on high flame and allow excess moisture to evaporate completely. Fry for a minute and serve hot with rice and rasam...Enjoy 😊
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