Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Ulli Theeyal
Jaya Rajesh
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.
4.30
from
4
votes
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Served As
Lunch
Recipe Cuisine Type
South Indian
Servings
4
Ingredients
1x
2x
3x
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
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.
Keyword
dessert recipe, regional recipe
Tried this recipe?
Let us know
how it was!