Ulli theeyal is a thick tamarind primarily based shallot gravy made with contemporary roasted and floor coconut spice paste. This can be a basic Kerala pearl onion curry, served with rice sometimes.
This ozhichu curry (most important gravy dish served with rice) is made for lunch anytime of the 12 months or throughout Onam as a part of sadya.
Take a look at my different Kerala Onam sadhya recipes in my web site.
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Components
Listed here are the components 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 – Contemporary grated coconut offers the color, flavour for the gravy.
- Purple chilli – Dry crimson chilli for spice.
- Coriander seeds – For flavour
- Fenugreek seeds – That is added very much less however provides a very good flavour.
- Black pepper – Provides a spice kick to the gravy.
- Curry leaves – For flavour
- Purple chilli powder – Provides color and additional spice.
- Turmeric – For color.
See recipe card beneath for full listing precise portions.
Step-by-step photos
Let’s examine tips on how to 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 virtually 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.
- Hold roasting and as soon as it is dry and begins to vary color, add 2-3 small onions at this stage.
- Flip down the flame and roast fastidiously 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 components with crimson chilli powder and turmeric powder and little water.
- Grind easily and hold apart.
- Warmth oil in a kadai and splutter mustard seeds.
- Add small onion to it.
- Fry till the onions get cooked and turns into comfortable.
- After that, add tamarind juice.
- Deliver to boil.
- Add required salt.
- Then add the bottom paste.
- Regulate water (add 1 to 1 & ¼ cup)
- Combine effectively 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 instead of 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 would not get spoiled for the day at room temperature. Good for Sadhya to make forward. You’ll be able to refrigerate and use upto 2 days. Quiet down and retailer instantly for longer days within the fridge. You’ll be able to reheat with little or no water to steadiness the thickness.
High Tip
Whereas roasting the coconut, be certain to not burn the coconut. In the direction of the tip it tends to simply get burned.
If the grated coconut is evenly grated, then roasting can also 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 effectively because it simmers.
FAQ
Pear onion (small onion/ shallots)
Recipe card
Ulli theeyal recipe
Ulli theeyal is a thick tamarind primarily based shallot gravy made with contemporary roasted and floor coconut spice paste. This can be a basic Kerala pearl onion curry, served with rice sometimes.
Components
- ½ cup Pearl onion Small onions/ ulli
- 1 tablespoon Tamarind Indian Tamarind
- ¼ teaspoon Turmeric powder
- 1 teaspoon Purple chilli powder
To Roast & Grind
- ½ cup Coconut
- 6 Purple chilli
- 1 tablespoon Coriander seeds
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Black pepper
- 10 Curry leaves
To mood
- 2-3 tablespoon Coconut oil
- ½ teaspoon Mustard seeds Black
Forestall your display from going darkish
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 virtually 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.
-
Hold roasting and as soon as it is dry and begins to vary color, add 2-3 small onions at this stage.
-
Flip down the flame and roast fastidiously 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 components with crimson chilli powder and turmeric powder and little water.
-
Grind easily and hold apart.
-
Warmth oil in a kadai and splutter mustard seeds.
-
Add small onion to it.
-
Fry till the onions get cooked and turns into comfortable.
-
After that, add tamarind juice. Deliver to boil. Add required salt.
-
Then add the bottom paste.
-
Regulate water (add 1 to 1 & ¼ cup)
-
Combine effectively 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 also be even. So you are able to do this simply in the event you give it a grind within the blender.
