Ulli Theeyal

Ulli Theeyal

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 5

  • Shallots: 20 nos.

  • Freshly grated coconut: 1 cup

  • Black peppercorns: 1 tbsp

  • Cumin seeds: 1/2 tsp

  • Coriander seeds: 1 tbsp

  • Dry red chillies: 4

  • Curry leaves: 1 sprig

  • Tamarind: 1 lemon size

  • Turmeric powder: 1/2 tsp

  • Salt: 1 tsp

  • Coconut oil: 4 tbsp

Directions

  • 01

    Soak shallots in water for 10 to 15 mins so that they can be easily peeled off.

  • 02

    Chop the bigger shallots and keep the smaller ones as it is.

  • 03

    Heat 1 tbsp oil in a pan,add 3 broken dry red chillies,black peppercorns,cumin seeds and coriander seeds.

  • 04

    Dry roast for some time till the dry chillies change the colour.

  • 05

    Add grated coconut and roast on low flame till it turns light brown.

  • 06

    Switch off the flame and keep aside,let it cool down.

  • 07

    Ground this by adding 1/2 cup of water into fine paste.

  • 08

    In the same pan,add 3 tbsp oil, add shallots and saute till the onions become soft.

  • 09

    Add salt and turmeric powder and mix well.

  • 10

    Soak tamarind in a cup of water and pour the pulp into the pan.

  • 11

    Add the ground paste with 1 cup of water and cook for 10 mins. Keep stirring in between.

  • 12

    Cook till the gravy thickens and switch off the flame.

  • 13

    For tempering,heat a kadai, add 1 tbsp of oil,add mustard seeds and curry leaves. Let it splutter.

  • 14

    Add dry red chilli and finely chopped shallots and saute on medium to high flame till it turns brown.

  • 15

    Add this to the theeyal and mix.

  • 16

    Keep it covered for 10 mins before serving.

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