Ulli Theeyal
About Ulli Theeyal
Ulli theeyal is very easy to make has minimal spices but the flavors are just awesome. It is one of the main sides which is served in kerala onam sadya.
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Recipe Time & More
Ingredients
- 15 Onion Shallots (sambar)
- 1 cup Grated Coconut
- 1 cup Tamarind (or lemon, or water lemon sized ball soaked in water)
- 1.5 tsp Coriander Powder
- 1 tsp Chili Powder
- 1/4 tsp Turmeric Powder
- 1 pinch Fenugreek Seeds
- 1 leaves Curry (spring)
- 1 Red Chillies (dry)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seed
- 3 tbsp Coconut Oil
- 1-2 tsp Salt (or as per taste)
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Instructions
- In a heavy bottomed pan heat 2 tbsp coconut oil and fry coconut, 4-5 shallots and a pinch fenugreek seeds till golden brown.
- The coconut should be dark golden brown, so we need to saute it continously so that heat the heat is distributed evenly.
- Switch of the gas and add all powdered spices and let it cool.
- Now grind the mixture with little water to make fine paste and keep it aside.
- In another pan heat remaining oil and add mustard seeds, cumin seeds and curry leaves. Let it splutter.
- Next add in remaining shallots roughly chopped and fry till they turn pink
- Now add the grinded coconut paste and mix well.Add the soaked tamarind water and cook till it boils.
- Adjust seasoning by adding salt.
- This curry is little thick but if you want it like gravy add some more water and boil again.
- Serve hot with steamed rice.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Jaya Rajesh
Articles: 35 Comments
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I’m in love with this recipe already!
Too lovely, Jaya… I love coconut in gravies a lot.
Absolutely delicious! Can’t wait to try it.
This looks fantastic! Appreciate the share.
Looks incredible! Thanks for the details.