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.
Servings4 people
Prep Time15 minutes
Cook Time20 minutes
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
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