Ulli Theeyal

Ulli Theeyal

Theeyal is one of the traditional keralite recipe in sadya. You can prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Ingredients

1. Shell Onions (Kunjulli)- 1 cup
2. Green Chilli(sliced lengthwise) -2 or 3 nos
3. Ginger - 2 small piece
4. Garlic- 2 pods
5. Coconut (grated )- 3/4 cup
6. Black pepper-1/2 teaspoon
7. Cumin Seeds-1 teaspoon
8. Aniseed-1/2 teaspoon
9. Turmeric Powder-1/4 teaspoon
10. Red Chilli Powder-1/2 teaspoon
11. Coriander Powder-2 teaspoons
12. Tamarind (grated )-Small piece
13. Salt -to taste
14. Curry Leaves-1 sprig
15. Red Chilli-1 medium sized
16. Oil-3 tablespoons
17. Mustard Seeds- A Pinch

Preparation Method

1. Clean and slice the shell onions.
2. Cut garlic and ginger into small pieces.
3. Soak the grated tamarind in 1/2 cup water.
4. Heat a thick bottomed pan.
5. Dry roast the grated coconut, pepper, cumin seeds, and aniseed (without oil), at medium heat. Keep mixing with a wooden spoon. Take care not to burn the coconut. Roast till the coconut turns deep brown in color.
6. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste and keep aside.
7. Strain the tamarind water, into a cup, and make around 1 cup by adding water.
8. Take 2 tablespoons of oil in a pan, and heat it.
9. Add the cut onions, ginger, garlic, and green chillies, and fry till the onions become golden brown.
10. Add the tamarind water, and salt, and wait till the onions are cooked.
11. Add the grinded mixture, mix well, and boil for 2 more minutes, remove from heat. Take care that the curry should not be too waterey, neither it should get too thick.
12. In a small pan, heat a tablespoon of oil, add mustard seeds. When they start spluttering, add the red chilli, and the curry leaves. Fry them, and pour over the curry.
13. The theeyal is ready. Serve hot with rice.