For preparing Ulli Stew, first extract 1 cup of thick milk and 2 cups of thin coconut milk from the grated coconut.
Heat a little oil in a pan or a kadai.
Add cinnamon, cloves, cardamom, garlic, pepper and fennel seeds and saute for a while.
Add coriander powder, chilly powder and turmeric powder and heat it to get rid of the raw smell.
Allow it to cool and when it does, grind it into a smooth fine paste.
Heat the remaining oil in the pan.
Splutter mustard seeds and saute curry leaves in it.
Add the coconut pieces and saute.
When it is sauteed lightly, add the chopped small onions, onion, ginger, green chillies and a few curry leaves and saute again on a low flame.
When the onions turn brown, add the paste and saute further.
When done, add the thin coconut milk or the second extract and salt.
Cover and cook, till it boils and starts to get thickened.
Add the thick coconut milk and mix well.
:- Do not boil after you add the thick coconut milk.
Remove from fire and allow it to cool.
:- Serve with chappathis, poories etc.