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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Yield / Serves
15 sambar onion/shallots
1 cup grated coconut
1 small lemon sized ball of tamarind soaked in 1/2 cup water
1.5 tsp coriander powder
1 tsp chili powder
1/4 tsp turmeric powder
1 pinch fenugreek seeds
1 spring of curry leaves
1 dry red chili
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 tbsp coconut oil
Salt to taste.
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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