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Ulli Theeyal

Ulli Theeyal

Ulli Theeyal is a traditional as well as authentic dish in Kerala Cuisine. The tasty flavor and captivating aroma of Ulli Theeyal always ignites nostalgic memories. Branded as a Malayalee favorite, Ulli Theeyal is included in Sadhyas. No Sadhya is ever complete without theeyal dish. Kerala is a land of coconuts and you will find the dish quite popular in almost all Malayalee homes. It is roasted coconut mixture that imparts the distinct flavor to the mouth watering dish. It is the spicy tangy flavor enriched with the aroma of fried coconut that makes the dish unique and special. Sharing a simplified version of the dish, well illustrated in simple meaningful sentences. Even bachelors as well as new comers can give a bold try. Shallots or Kunjulli are cooked in roasted coconut mixture and tamarind extract. The spicy tangy gravy should be thick and not watery. This is a favorite side dish with hot rice. Enjoy the dish with your family and loved ones.
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people

Ingredients
  

  • 200 gm Small onions peeled, washed and thinly sliced, Kunjulli
  • 6 nos Dry red chillies Kollamulaku
  • or
  • 2 tsp Red chilly powder
  • 2 tbsp Coriander seeds
  • or
  • 1 tsp Coriander powder
  • 1/2 of Coconut
  • 1/4 tsp Fenugreek seeds Uluva
  • 1/4 tsp Turmeric powder
  • 4 tbsp Coconut oil
  • Tamarind soaked in water, Puli
  • 1 tsp Mustard seeds
  • 2 - Dry red chillies
  • Curry leaves A few
  • Salt As reqd

Instructions
 

  • Heat up a pan or a kadai.
  • Add fenugreek seeds and stir for a sec.
  • Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.
  • :- If u`re using powders, then add them only after the coconut has been roasted and before you switch off the flame.
  • Allow the above roasted mixture to cool.
  • Grind it in a mixer grinder along with enough water into a smooth paste.
  • Heat oil in a pan or a kadai.
  • Splutter mustard seeds and saute dry red chillies and curry leaves.
  • Add sliced onions and saute, till they turn golden brown in colour.
  • Add turmeric powder and saute again.
  • Add tamarind extract and mix well.
  • Allow it to boil.
  • When the first boil comes up, add the coconut paste and salt.
  • Mix well the whole contents.
  • Simmer it for a while.
  • When the required consistency is reached (which is neither too thick nor too thin), remove from the flame.
  • :- Serve the tasty dish with rice.

Notes

You can visit this link Kerala Style Koottu Curry. You can also visit this link Mathanga Erissery.
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