Ulli Theeyal Recipe | Kerala Style Ulli Theeyal | Small Onion Theeyal
Ingredients
For Masala
Coriander seeds-1 Tbsp
Pepper corns-1 tsp
Fenugreek-1/8 tsp
Red chillies -6-8 nos
Grated coconut-1/2 cup
Coconut oil-1 tsp
Other Ingredients-
Small onions-1 cup
Tamarind extract-from lemon sized tamarind
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Fenugreek-1/4 tsp
Red chilli-1 no
Green chillies-2 nos slit lengthwise
Curry leaves few
Asafoetida a pinch
Jaggery-1 tsp
Coconut oil-3 Tbsps
Salt to taste
Recipe Video
Method
👉Heat coconut oil in a kadai add coriander seeds, fenugreek, pepper,red chillies and sauté well until aromatic.Transfer the ingredients to mixie jar and allow it to cool down.
👉In the same kadai add grated coconut and sauté well until it turns nice golden brown colour.Add the coconut to the mixie jar along with other ingredients cool it completely and grind to fine paste adding very little water set aside.
👉Soak medium lemon sized tamarind in 1 cup water for 15 mins, extract the juice and discard the pulp.
👉Peel and wash the small onions well, chop it if you want or use it as such.
👉Again heat coconut oil in a kadai add mustard seeds,red chilli, fenugreek, green chillies, curry leaves and allow it to splutter.
👉Now add shallots and sauté well until onions turn translucent.
👉Add the ground masala paste and saute for a minute in medium flame.
👉Add tamarind extract, required salt, turmeric powder, asafoetida mix well.
👉Pour 1 1/2 cups of water and allow the gravy to boil until it thickens,raw smell goes and oil oozes on top.Finally add jaggery mix well.
👉Switch off the gas and serve hot.
Preparation time-30 mins
Serves-4-6