EASY ULLI THEEYAL RECIPE
ULLI THEYAL RECIPE /
Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.
INGREDIENTS
- 15 shallots
- ½ cup Grated coconut
- 1 ½ – 2 tsp Chilli powder
- 1 ½ tsp Coriander powder
- ¼ tsp Turmeric powder
- 7 to 8 pepper corns
- A pinch Fenugreek seeds (3-4 seeds)
- Gooseberry size Tamarind soaked in ½ cup hot water
- Salt
- 1 sprig Curry leaves
- 2 or 3 tbsp Coconut oil
- Water ¼ or ½ cup
METHOD
Firstly, soak tamarind in hot water for 15 – 30 minutes and extract juice .
Dry roast coconut till golden .
Lower the flame and add red chilli powder, black pepper ,turmeric , coriander pwdr , fenugreek seeds .Stir fry for few seconds.
Add curry leaves , give a mix and off the flame .
Allow to cool .
Grind smoothly by adding the tamarind juice + 1 cup water and keep aside.
Heat oil in a kadai ,
Add small onion to it.Fry til translucent .
Add tamarind coconut mixture + salt .
Mix well and bring to boil.
Simmer until thick and oil separates . It thickens more as it cools down.
Serve Ulli Theeyal with hot steamed rice!
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