Saturday, December 12, 2009

Ulicha Zunka

Sometimes in the process of posting about new things and some experiments one forgets some favorites. Ulicha Zunka is one such. It has taken me 479 post to come to it! Really.

Well this time the Ul was in the fridge for long. All my Dad thinks of is Zunka when he buys it. So the standard conversation goes like this...

"I bought some really fresh Ul".
Me: humm
"Don't make fried rice".
Me: As if that is the only thing I make with Ul (that is a solo)
"Zunkya la bari aahe". It is good for Zunka.
Me: Smiling to my self. I knew that.

Ulicha Zunka is what we enjoy a lot as a family. There isn't and wasn't even a single person at home who did not like it. Ul is Marathi /Koli for scallions. It is a rustic recipe to the core and goes best with bhakari. On this day we had it with hot phulkas.


1 large bunch scallions (about 4-5 packed cups)
1 cup besan / chickpea flour
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 mustard seeds
1/2 teaspoon asafoetida
2 tablespoons oil

Heat oil in a non stick kadhai. Add the seasoning, begin with mustard, let is crackle. Then follow in with asafoetida, turmeric, red chili powder, coriander powder. Quickly add the cleaned and chopped scallions to avoid the burning of the spices. Fry for 2 mins. Add the besan and salt to taste. Keep mixing intermittenly till cooked. Cover and cook till you get dryish consistency.

To make sure besan is cooked well taste it a bit. You do not want it to be tasting raw. Besan makes Ulicha Zunka a power pack of proteins.

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