Ulli theeyal

    45 mins

    This is a sour-spicy dish. Tastes great with steamed rice. Has a nice catchy aroma too.

    Kerala, India
    1 person made this

    Serves: 4 

    • 3 teaspoons Cooking oil
    • 1 1/2cups Grated coconut
    • 1/2 cup Coriander seeds
    • 4-5 Dry red chili
    • 3 teaspoons Tamarind paste
    • 1 1/2 cup Water
    • 1 teaspoon Mustard
    • 1/4 teaspoon Cumin
    • 1/4 teaspoon Fenugreek
    • 6-7 Curry leaves
    • 1 cup small red onions/Pearl onion
    • 1/4 teaspoon Asafoetida powder
    • 1/2 teaspoon Turmeric powder
    • Salt to taste

    Prep:15min  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:45min 

    1. Heat 1 teaspoon oil in a pan. Add grated coconut, coriander seeds and red chilies and roast on low flame until it turns brown and a nice coconutty aroma starts coming. Let cool and grind it coarsely in a mixer.
    2. Mix tamarind paste in 1/4 cup water and keep aside.
    3. Heat oil ina frying pan. Add mustard and let splutter. add cumin, fenugreek and curry leaves and saute' for a minute. Now add the peeled whole onions and saute again until the external of the onion turns golden brown. Now, add tamarind water , asafoetida and turmeric and let cook well so that the water content is halved. Now, add salt and the ground mixture and let boil for a couple of minutes.
    4. Turn off the heat and serve with steamed rice

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