Ulli Theeyal

Ulli Theeyal

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 5

  • For the Theeyal Masala : coconut oil 2 tbsp

  • coconut 1 cups

  • coriander seeds 2 tsp

  • red chillies dried 6 nos

  • For the Gravy : coconut oil 1 tsp

  • shallots, chopped 20 nos

  • curry leaves 2 sprig

  • lime size tamarind 1 nos

  • turmeric powder 1 tsp

  • salt 1 tsp

  • thick coconut milk 1/2 cups

  • For the Tempering : coconut oil 1 tsp

  • mustard seeds 1/4 tsp

  • fenugreek seeds 1/4 tsp

  • curry leaves 2 sprig

Directions

  • 01

    Heat 2 tablespoon of coconut oil in a pan

  • 02

    Add in the coriander seeds, dried red chillies and fresh shredded coconut

  • 03

    Fry on medium flame, sauteing constantly until the coconut turns golden

  • 04

    Grind the masala to a fine paste without adding any water

  • 05

    Heat oil in a pan and add in the curry leaves and the chopped shallots

  • 06

    Fry till the shallots are soft and slightly starting to brown

  • 07

    Add in the tamarind juice,the theeyal masala,turmeric and the salt

  • 08

    Let it simmer in medium flame for 10 minutes

  • 09

    After 10 minutes,the oil will separate and float on top

  • 10

    Now add in the coconut milk and let it simmer for a couple of minutes

  • 11

    Switch off the flame

  • 12

    Heat oil in a small kadai and add in the mustard seeds,fenugreek seeds(vendayam)and curry leaves when the oil is hot

  • 13

    Let the mustard seeds splutter

  • 14

    Add it to the curry

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