Ulli Theeyal recipe
Ulli Theeyal recipe
Ulli theeyal is a unique recipe served as a side dish for rice. It has a dark brown texture with a peculiar spicy, sour flavour, popular among the people from the South Indian state of Kerala. Theeyal recipes can be made of different vegetables like Bittergourd (Pavakka), Okra (Vendakka), Shallots (Ulli) etc. Here, in this recipe, we make use of shallots, grated coconut, tamarind water, red chilli powder and coconut oil as the essential ingredients. Have a look at the list of ingredients used and the method of preparation of Ulli theeyal recipe.
Ingredients for roasting and grinding
- ½ cup of freshly grated Coconut
- 1 teaspoon of Pepper
- 1 tablespoon of Coriander powder
- 3 dried Red Chillies
- Few curry leaves
- 1½ tablespoon of Coconut oil
- 1 sprig of Curry leaves
- 1 teaspoon of Mustard seeds
- 2 dried Red Chillies
- ½ cup of Onions (skin removed and sliced to small pieces)
- ¼ teaspoon of Turmeric powder
- ¼ cup of Tamarind water
- 1 teaspoon red chilli powder
- Water as per the requirement
- Salt for the taste
Method of preparation
- Dry roast the ingredients listed in that section in an earthen pot or in a deep bottom pan.
- Once it is roasted to a brown texture, reduce the flame and saute it for few more minutes.
- Switch off the flame and when it is cooled, transfer the roasted ingredients to mixer jar. Grind it to a fine paste.
- Soak tamarind in 1/2 cup of warm water and take the extract from it. Keep it aside.
- Heat the oil in a Kadai or deep bottom pan, add the mustard seeds. Once it splutters add the curry leaves and the dried red chillies.
- Now add the onion pieces and saute it to a transparent texture.
- Add the turmeric powder, and the red chilli powder. Also add some salt for the taste.
- When the onions are soft, add the coconut paste and saute it for few minutes.
- Add some water along with tamarind water.
- Heat it to a boil and once it becomes thick and oil starts to separate at this stage.
- Switch off the flame and serve it hot as a side dish for rice.