Friday, January 11, 2013

Ulli Theeyal

Theeyal is a typical Kerala dish and literally means burnt dish. It consists of shallots in roasted coconut and tamarind gravy. I tried making theeyal a lot of times and it turned out well with the below recipe. 


2 teaspoon oil
3 - 4 curry leaves
1 teaspoon mustard seeds
2 - 3 dry red chillies
1 cup grated coconut
1 teaspoon fenugreek seeds
10 -15 shallots
1 teaspoon coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
1/2 cup tamarind water


Step 1: Heat oil in a non stick pan.  When the oil becomes hot, add grated coconut to it and roast it till it starts turning brown.

Step 2: Add fenugreek seeds and stir it till it becomes more dark. Add coriander powder, chilly powder, turmeric powder and pepper to the mixture and stir well.

Step 3: Add few shallots to the mixture and stir. Switch off when the mixture is dark brown in colour.

Step 4: Grind the above mixture once it cools down and keep aside.

Step 5: Soak Tamarind in water for 15 minutes. 

Method of preparation:

Step 1: 

Heat oil in a non stick pan. When it becomes hot, add shallots to it. Saute till it turns brown. 

Step 2: 

Add tamarind water to the pan. 

Step 3: 

Once it starts boiling, add the grinded coconut paste and salt. Cover and cook for 5 -7 minutes. Add water if required.

Step 4: Tempering

Heat oil in another non stick pan. Add mustard seeds to it when the oil is hot. Once it crackles, add curry leaves and dry red chillies and switch off. 

Step 5: 

Pour the tempering over the mixture from step 3 and switch off. Serve hot with rice. 

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