How to Cook Ulli Theeyal

Posted on May 11 2019 - 11:34am by kumar
Prep time: 20
Cook time: 40
Serves: 4 People

Ingredients for Ulli Theeyal :

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 cup grated coconut
  • 3 dry red chili
  • 1/2 cup tamarind
  • 10 onion shallot
  • salt as required
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon black pepper
  • 2 cup water
  • 2 tablespoon coconut oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon mustard seeds
  • 8 curry leaves

How to Cook Ulli Theeyal :

  1. Soak tamarind in hot water for 20 minutes. Next, cut the shallots into halves. Squeeze the soaked tamarind and keep it aside. Add shallots to the tamarind water and let it soak the flavour.
  2. For the paste, heat coconut oil in a pan over low flame and add cumin, coriander and fenugreek seeds. Stir for a minute. Now, add black pepper, dry red chillies and grated coconut in the pan.
  3. Keep stirring and fry the mixture till it turns golden in colour and take out in a bowl. Let it cool down and then, grind with water to make a smooth paste. Heat coconut oil in another pan over medium flame and fry the soaked shallots in it.
  4. When the shallots turn light brown in colour, add turmeric powder, tamarind pulp and spice paste in the pan. Put salt and some water to it and keep stirring. Simmer for 10 minutes.
  5. Place a small pan over medium flame and heat coconut oil in it. Add mustard seeds, curry leaves and dry red chillies in the pan and cook for a minute. Pour the tempering over the dish and cover with a lid to let the dish soak the flavours. Serve hot with rice!
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