Ulli/Onion theeyal

Ulli/Onion Theeyal is a popular Kerala Sadhya or feast dish. Theeyal literally means ‘burnt’ because the coconut  is slightly burnt in this dish.


What you need for Ulli Theeyal:

• Small onion/Shallots-20 whole peeled
• Coconut-1/2 grated
• Chilli powder-1 tbsp
• Coriander powder-2 tbsp
• Tomato-1 chopped fine
• Green chilli-2 slit
• Tamarind-1 small ball
• Garlic-2 pods chopped fine
• Curry leaves-few
• Fennel seeds-1/4 tbsp
• Turmeric powder-a pinch
• Mustard seeds-1/2 tbsp
• Red chilli-1
• Salt to taste

The preparation method:

• Soak tamarind in 1/2 cup of warm water and keep it aside
• Heat some oil in a pan and sauté coconut till brown.Add chilly powder,coriander powder and turmeric powder and stir fry in a low flame till it gives an aroma.Make sure the masalas are not burnt.Keep aside and cool.Grind it to a smooth fine paste.
• Heat some more oil and splutter mustard seeds. Add fennel seeds, curry leaves , whole red chillies and fry for a few seconds.Add small onions/shallots,asafoetida,salt and sauté for a while .
• Add tamarind extract into it and allow it to boil for 2-3 minutes.If necessary,add water.
• Add the ground paste and simmer for further 4-5 minutes. 
• Garnish with coriander leaves.
• Spicy Ulli Theeyal is ready to be served hot with rice.