Ulli for everybody
Ulli Theeyal is a delicious Indian onion based curry from Kerala. This recipe can be made with or without coconut. This tastes best when served with white rice.
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 5-6Tbsp Sesame oil
- 1/2tsp fenugreek seeds
- 1/2tsp Cumin seeds
- 1/2tsp Whole black pepper
- 1tsp coriander seeds
- 1 bowl of fresh ground coconut
- 5-6 whole red chillies
- 1/2tsp Turmeric powder
For the Ulli Theeyal
- 1/4 bowl of sesame oil
- 1 whole red chilli
- 1/4tsp Mustard seeds
- 1/4tsp fenugreek seeds
- 5-6 Curry Leaves
- 1bowl whole shallots
- 3Tbsp of the ground masala
- 4-6Tbsp tamarind extract
- Pinch of Asafoetida
- 1tbsp jaggery
- 1tsp garlic paste
- Saltto taste
Instructions
The Masala
- In a pan, add oil.
- Once the oil is heated, add fenugreek, cumin seeds, whole black pepper and coriander seeds.
- Roast until brown.
- Now, add the coconut and saute until the coconut turns dark brown.
- While roasting, add red chillies and stir. Now add the turmeric powder and mix well.
- Now grind or blend the mixture into a paste.
Making the Ulli Theeyal
- In a pan, add oil.
- Once the oil is slightly hot, break a red chilli in half and add it.
- Now add the mustard seeds.
- Once they splutter, add fenugreek leaves, curry leaves and the shallots.
- Stir well.
- Now add in the ground masala, and tamarind extract.
- Stir well and add in the asafoetida and jaggery.
- At the end add garlic and salt.
- Mix well together.
Recipe Notes
