Oct 10, 2007

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.


8 comments:

Kalva said...

Nice we call it ulligadda pulusu in andhra. Havent had it for years would like to make sometime soon.

Rohini's kitchen said...

Nice Picture..Looks great!

Pooja V said...

Wow...this is a nice recipe.

Asha said...

Mouthwatering recipe. Loved the photo.Thanks Vini:))

Seena said...

Vinikkuttee, even today I thought to post this..I love this...

TBC said...

Vini, I too make theeyal the same way.
Each time I make it, I try to do something different. I like to add pineapple pieces to it(I know...you may find that strange but I love it!)
You are from Kannur? My hubby is too:-)

VINI said...

Thank you one and all for stopping by and for the lovely comments. As always, it means a lot :).

SR said...

Nice recipe.And I was looking for this