Ulli Theeyal
This is one delicious curry to be had with rice. If you
like coconut flavour, this is a must try. I love traditional recipes like these.
This is a very classic traditional Kerala style curry.
I don’t remember from which blog I got the recipe but I had
written down the recipe for this in my diary long back.
Lets get to making this dish.
Ingredients
For Theeyal Masala
1.5 tbsp Coriander Seeds
6 Dry Red Chillies
1 cup Grated Coconut
1 tsp Coconut Oil
For preparation of Theeyal
15-20 Shallots/Pearl Onions
Lemon Sized Tamarind Ball
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tbsp Coconut Oil
1/2 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Asafoetida
Salt as needed
Fresh Curry Leaves
Water as needed
Instructions
First soak one lemon sized ball of tamarind in 1/2 cup of
hot water.
In a pan heat 1 tsp coconut oil. Add 1.5 tbsp coriander
seeds and 6 dried red chillies. Fry on low flame for 1-2 mins.
Next add 1 cup grated fresh coconut.
Fry on low flame for next 9-10 mins until the coconut has
turned to deep golden brown. Remove from heat and let it cool down completely.
Grind into a smooth powder first without adding any water
first.
Add water little by little and make a smooth paste. Set
it aside.
In a pan heat 1 tbsp coconut oil. Add 1/2 tsp mustard
seeds, 1/4 tsp cumin seeds. As they splutter, add 1/4 tsp asafoetida and few
fresh curry leaves.
Now add 15-20 shallots/pearl onions. Fry them on low
flame for 3-4 mins.
Add 1/4 tsp turmeric powder and continue to cook for
another 3-4 mins.
Meanwhile extract the juice from soaked tamarind and
strain it off.
Add the tamarind extract to the onions. Add salt as
needed for the curry.
Cook on medium flame until the curry is boiling.
Now add the prepared masala and mix it well. If needed,
add extra water depending on the thickness of the curry.
Add 1/2 tsp red chilli powder, mix well.
Cook on low flame covered until the oil has separated and
is floating on top. It should take about 12-15 mins. Remove from heat.
Serve hot with steamed rice, appam, dosa or even idli.
Aps Notes
Adjust the amount of dried red chillies and red chilli
powder depending on the spice tolerance.
If there are no shallots available, same can be made with
regular onions too.
As we roast coconut in this recipe the oil might float on
top so do not worry. It is a healthy fat.
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