Ulli Theeyal

I tasted this wonderful dish after my wedding. I am from kannur and "theeyal" is not so famous in north kerala. The first time my mother-in-law made this for me I instantly loved it. I am a big fan of rice...so anything with rice makes me happy :). Anyways, here is the way I make theeyal.

Ingredients:

1. Baby onions/ Shallots - about 15-20 nos.

2. Grated coconut - 3/4th cup

3. Coriander seeds - 2 tblsp

4. Chilli powder - 2 tsp
5. Turmeric pd. - 1/2 tsp

6. Methi seeds - 1/4 tsp

7. Mustard seeds - 1/4 tsp
8. Jeera - a pinch

9. Tamarind pulp - extracted out of a lime sized ball

10. Curry leaves - 2 sprigs

11. Salt - as per taste

12. Oil - 4 to 5 tbsp OR as reqd

(coconut oil is best for this dish)

Method:

1. If using fresh shallots peel the skin and keep aside. You can either cut them into halves or cook them whole.

2. Heat a teaspoon of oil. Add methi seeds and coriander seeds. When they turn light brown add the coconut and a few curry leaves. When the coconut turns golden brown add chilli powder and turmeric powder. Mix well and put the heat off . When this mixture cools down make a smooth paste by adding water.

3. In a kadai heat oil and add mustard seeds, jeera, shallots and a sprig of curry leaves. You can add a pinch of salt to it. Saute for 2 to 3 minutes. Pour the tamarind pulp and cover cook stirring occasionally.

4. After the shallots have been cooked in the tamarind pulp (takes about 4 minutes on medium flame), add the ground paste. Adjust the consistency by adding more water. The curry shouldn't be too watery. Add salt and stir. Boil for a few minutes. Add the remaining curry leaves and remove from heat.