Ulli theeyal

Ulli theeyal


1 person made this

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

My_kitchen Kerala, India

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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