Ulli Theeyal
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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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Ingredients
- 15 sambar onion/shallots
- 1 cup grated coconut
- 1 small lemon sized ball of tamarind soaked in 1/2 cup water
- 1.5 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/4 teaspoon Turmeric Powder
- 1 pinch fenugreek seeds
- 1 spring of curry leaves
- 1 dry red chili
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seed
- 3 tbsp coconut oil
- Salt
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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.
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Too lovely, Jaya… I love coconut in gravies a lot.