Ulli Theeyal | How to make Ulli Theeyal

By sweta biswal  |  27th Aug 2015  |  
1 review Rate It!
  • Ulli Theeyal, How to make Ulli Theeyal
Ulli Theeyalby sweta biswal
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

87

1





About Ulli Theeyal

Shallots in a sweet tangy and spicy gravy...a must for the Onam Sadya !!

Ulli Theeyal is an authentic dish which is perfect to serve on all occasions. The Ulli Theeyal is delicious and has an amazing aroma. Ulli Theeyal by sweta biswal will help you to prepare the perfect Ulli Theeyal in your kitchen at home. Ulli Theeyal needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ulli Theeyal. This makes it easy to learn how to make the delicious Ulli Theeyal. In case you have any questions on how to make the Ulli Theeyal you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sweta biswal. Ulli Theeyal will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ulli Theeyal

Ingredients to make Ulli Theeyal

  • 2 pinch Fenugreek seeds
  • 2 pinch Cumin seeds
  • 2 pinch black Pepper seeds
  • 2 pinch Coriander seeds
  • 3-4 tsp grated Coconut
  • 2 dry red Chili
  • pinch of Turmeric
  • 3 tsp Oil
  • 14-15 Shallots (peeled)
  • 1 dry red Chili
  • 2 pinch Fenugreek seed
  • a sprig of Curry leaves
  • 2 tsp Tamarind paste
  • 1 tsp Jaggery
  • pinch of Asafoetida
  • 2 Garlic flakes (crushed)(I omit it)
  • Salt to taste
  • 2 tsp Oil

How to make Ulli Theeyal

  1. In a pan, heat 3 tbsp. of oil and pop in fenugreek, cumin, pepper, mace, clove, cinnamon and coriander. Roast till fragrant.
  2. To this add coconut and fry till brown, followed by red chili and turmeric. After few seconds remove from heat and set aside.
  3. Once the spices have cooled down, grind to smooth. Add remaining oil to wok and toss in red chilies and mustard seeds. When mustard seeds start to crackle add curry leaves and shallots.
  4. Saute and add above ground mixture along with tamarind paste. Add 3-4 tbsp. of water and stir.
  5. Add jaggery, garlic, salt and asafoetida after 2 minutes. Cook for few minutes. Turn off flame and serve warm.

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Sapna Bhandari2 months ago

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