Ulli theeyal is a thick tamarind based mostly shallot gravy made with contemporary roasted and floor coconut spice paste. This can be a basic Kerala pearl onion curry, served with rice usually.
This ozhichu curry (important gravy dish served with rice) is made for lunch anytime of the 12 months or throughout Onam as a part of sadya.
Try my different Kerala Onam sadhya recipes in my web site.
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Substances
Listed here are the elements wanted for making ulli theeyal.
- Pearl onion–Shallots –Small onions –Ulli –The star ingredient of the dish. I like to make use of small Indian selection.
- Tamarind–Use contemporary darkish Indian Tamarind.
- Coconut–Recent grated coconut offers the color,flavour for the gravy.
- Crimson chilli–Dry crimson chilli for spice.
- Coriander seeds–For flavour
- Fenugreek seeds–That is added very much less however provides a superb flavour.
- Black pepper–Provides a spice kick to the gravy.
- Curry leaves–For flavour
- Crimson chilli powder–Offers color and further spice.
- Turmeric–For color.
See recipe card beneath for full listing precise portions.
Step-by-step pictures
Let’s examine make ulli theeyal.
- Firstly,soak puli in scorching water for 15 –half-hour.
- In the meantime,warmth a teaspoon of coconut oil and roast crimson chilli,black pepper and fenugreek seeds.
- As soon as it is nearly roasted,lastly add coriander seeds. I forgot so as to add curry leaves and did it later,however you may add at this stage.
- Take away in a plate for cooling.
- Add coconut and begin roasting.
- Preserve roasting and as soon as it is 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 may extract tamarind juice. Let or not it’s whole one cup.
- After that,grind the cooled roasted elements with crimson chilli powder and turmeric powder and little water.
- Grind easily and preserve apart.
- Warmth oil in a kadai and splutter mustard seeds.
- Add small onion to it.
- Fry till the onions get cooked and turns into tender.
- After that,add tamarind juice.
- Carry to boil.
- Add required salt.
- Then add the bottom paste.
- Modify water (add 1 to 1 &¼ cup)
- Combine properly and produce to boil.
- Simmer for 12-Quarter-hour or till thick.
- Swap off. Will get thicker extra because it cools down.
Serve ulli theeyal with Matta rice or any cooked rice with chamanthi and pappadam.
Substitutions &Variations
- Pear onion–as an alternative of Indian pearl onion,you need to use shallots selection which can be found globally.
- Coconut–use frozen coconut rather than contemporary coconut.
- Spicy–Improve the variety of chillies by one or two for spicer model. It’s also possible to use just a little extra crimson chilli powder.
Storage
Since we’re roasting the coconut,it does not get spoiled for the day at room temperature. Excellent for Sadhya to make forward. You possibly can refrigerate and use upto 2 days. Quiet down and retailer instantly for longer days within the fridge. You possibly can reheat with little or no water to stability the thickness.
Prime Tip
Whereas roasting the coconut,be sure that to not burn the coconut. In the direction of the top it tends to simply get burned.
If the grated coconut is evenly grated,then roasting can be even. So you are able to do this simply in the event you give it a grind within the blender.
Don’t add an excessive amount of water because it will get longer to get thicker. In addition to don’t add too much less water,flavours ought to mix properly because it simmers.
FAQ
Pear onion (small onion/ shallots)
Recipe card
Ulli theeyal recipe
Ulli theeyal is a thick tamarind based mostly shallot gravy made with contemporary roasted and floor coconut spice paste. This can be a basic Kerala pearl onion curry,served with rice usually.
Substances
- ½cupPearl onionSmall onions/ ulli
- 1tablespoonTamarindIndian Tamarind
- ¼teaspoonTurmeric powder
- 1teaspoonCrimson chilli powder
To Roast &Grind
- ½cupCoconut
- 6Crimson chilli
- 1tablespoonCoriander seeds
- ¼teaspoonFenugreek seeds
- ½teaspoonBlack pepper
- 10Curry leaves
To mood
- 2-3tablespoonCoconut oil
- ½teaspoonMustard seedsBlack
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Directions
Firstly,soak puli in scorching water for 15-half-hour.
In the meantime,warmth a teaspoon of coconut oil and roast crimson chilli,black pepper and fenugreek seeds.
As soon as it is nearly roasted,lastly add coriander seeds. I forgot so as to add curry leaves and did it later,however you may add at this stage.
Take away in a plate for cooling.
Add coconut and begin roasting.
Preserve roasting and as soon as it is 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 may extract tamarind juice. Let or not it's whole one cup.
After that,grind the cooled roasted elements with crimson chilli powder and turmeric powder and little water.
Grind easily and preserve apart.
Warmth oil in a kadai and splutter mustard seeds.
Add small onion to it.
Fry till the onions get cooked and turns into tender.
After that,add tamarind juice. Carry to boil. Add required salt.
Then add the bottom paste.
Modify water (add 1 to 1 &¼ cup)
Combine properly and produce to boil.
Simmer for 12-14 minutes or till thick.
Swap off. Will get thicker extra because it cools down.
Video
Notes
- If the grated coconut is evenly grated,then roasting can be even. So you are able to do this simply in the event you give it a grind within the blender.
