Wednesday, 4 November 2009

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.

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