Ulli theeyal is a thick tamarind primarily based utterly shallot gravy made with stylish roasted and flooring coconut spice paste. This normally is an unusual Kerala pearl onion curry, served with rice usually.
This ozhichu curry (foremost gravy dish served with rice) is made for lunch anytime of the 12 months or all by means of Onam as a part of sadya.
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Substances
Listed beneath are the native climate wished for making ulli theeyal.
- Pearl onion – Shallots – Small onions – Ulli – The star ingredient of the dish. I want to make use of small Indian varied.
- Tamarind – Use stylish darkish Indian Tamarind.
- Coconut – Present grated coconut provides the color, flavour for the gravy.
- Crimson chilli – Dry pink chilli for spice.
- Coriander seeds – For flavour
- Fenugreek seeds – That is added very comparatively a lot a lot so much a lot much less nonetheless provides an lovely flavour.
- Black pepper – Supplies a spice kick to the gravy.
- Curry leaves – For flavour
- Crimson chilli powder – Supplies color and additional spice.
- Turmeric – For color.
See recipe card beneath for full pointers exact components.
Step-by-step footage
Enable us to take a look at how one could make ulli theeyal.
- Firstly, soak puli in scorching water for 15 – half-hour.
- All by way of the meantime, warmth a teaspoon of coconut oil and roast pink chilli, black pepper and fenugreek seeds.
- As shortly on account of it’s just about roasted, lastly add coriander seeds. I forgot so as in order so as in order so as to add curry leaves and did it later, nonetheless you presumably can add at this stage.
- Take away in a plate for cooling.
- Add coconut and begin roasting.
- Defend roasting and as shortly on account of it’s dry and begins to alter color, add 2-3 small onions at this stage.
- Flip down the flame and roast rigorously with out burning, till it turns deep reddish in color.
- Take away in a plate.
- Whereas it’s cooling, you presumably can extract tamarind juice. Let or not it’s full one cup.
- After that, grind the cooled roasted components with pink chilli powder and turmeric powder and little water.
- Grind merely and defend apart.
- Warmth oil in a kadai and splutter mustard seeds.
- Add small onion to it.
- Fry till the onions get cooked and turns into mushy.
- After that, add tamarind juice.
- Ship to boil.
- Add required salt.
- Then add the underside paste.
- Combine successfully and convey to boil.
- Simmer for 12-Quarter-hour or till thick.
- Swap off. Will get thicker further because of it cools down.
Serve ulli theeyal with Matta rice or any cooked rice with chamanthi and pappadam.
- Pear onion – as a replacement of Indian pearl onion, it’s best to reap the advantages of shallots varied which is perhaps found globally.
- Coconut – use frozen coconut pretty than stylish coconut.
- Spicy – Improve the variety of chillies by one or two for spicer model. You almost certainly might even use a bit little little bit of further pink chilli powder.
Storage
Since we’re roasting the coconut, it won’t get spoiled for the day at room temperature. Good for Sadhya to make forward. You presumably can refrigerate and use upto 2 days. Calm down and retailer instantly for longer days all via the fridge. You presumably can reheat with little or no water to stability the thickness.
Prime Tip
Whereas roasting the coconut, it’s best to positively not burn the coconut. In route of the proper it tends to simply get burned.
If the grated coconut is evenly grated, then roasting is perhaps even. So chances are you’ll try this merely for a lot of who give it a grind all via the blender.
Don’t add an excessive amount of water because of it should get longer to get thicker. Together with don’t add an extreme quantity of a lot so much a lot much less water, flavours ought to mix successfully because of it simmers.
FAQ
Pear onion (small onion/ shallots)
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Recipe card
Ulli theeyal recipe
Ulli theeyal is a thick tamarind primarily based utterly shallot gravy made with stylish roasted and flooring coconut spice paste. This normally is an unusual Kerala pearl onion curry, served with rice usually.
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Directions
Firstly, soak puli in scorching water for 15 – half-hour.
All by way of the meantime, warmth a teaspoon of coconut oil and roast pink chilli, black pepper and fenugreek seeds.
As shortly on account of it’s just about roasted, lastly add coriander seeds. I forgot so as in order so as in order so as to add curry leaves and did it later, nonetheless you presumably can add at this stage.
Take away in a plate for cooling.
Add coconut and begin roasting.
Defend roasting and as shortly on account of it’s dry and begins to alter color, add 2-3 small onions at this stage.
Flip down the flame and roast rigorously with out burning, till it turns deep reddish in color. Take away in a plate.
Whereas it’s cooling, you presumably can extract tamarind juice. Let or not it’s full one cup.
After that, grind the cooled roasted components with pink chilli powder and turmeric powder and little water.
Grind merely and defend apart.
Warmth oil in a kadai and splutter mustard seeds.
Add small onion to it.
Fry till the onions get cooked and turns into mushy.
After that, add tamarind juice. Ship to boil. Add required salt.
Then add the underside paste.
Combine successfully and convey to boil.
Simmer for 12-14 minutes or till thick.
Swap off. Will get thicker further because of it cools down.
Video
Notes
- If the grated coconut is evenly grated, then roasting is perhaps even. So chances are you’ll try this merely for a lot of who give it a grind all via the blender.