Name: Ulli Theeyal I Ulli Curry Kerala style / Shallots/ small onion in spiced and roasted coconut gravy recipe by Beena Stephy at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: Ingredients Small onions - 2 cup thinly sliced Chilli powder- 2 tsp Coriander powder- 3tsp Fenugreek powder - 1/4 tsp Grated coconut - 1 1/2 cups cumin seeds - 1/2 tsp Turmeric powder - 1/2 tsp Coconut oil - 5 tbsp green chillies, slit - 2 Tamarind - a small ball (soaked in water) Mustard seeds -1 tsp Dry red chilli - 3 nos Curry leaves - a few Salt as required

ABOUT Ulli Theeyal I Ulli Curry Kerala style / Shallots/ small onion in spiced and roasted coconut gravy RECIPE

This is my mothers recipe. Thanks amma for the recipe.

Ingredients Serving: 8

Ingredients Small onions - 2 cup thinly sliced Chilli powder- 2 tsp Coriander powder- 3tsp Fenugreek powder - 1/4 tsp Grated coconut - 1 1/2 cups cumin seeds - 1/2 tsp Turmeric powder - 1/2 tsp Coconut oil - 5 tbsp green chillies, slit - 2 Tamarind - a small ball (soaked in water) Mustard seeds -1 tsp Dry red chilli - 3 nos Curry leaves - a few Salt as required

Instructions

Soak tamarind in 1/2 cup of water and keep aside. Heat 2 tsp oil in a kadai, add grated coconut, few curry leaves and cumin seeds and saute well. When it turns brown, add coriander powder, chilli powder, turmeric powder and fenugreek
powder. fry for a few seconds in a low flame and keep aside. when the mixture is cold, ground along with little water into a smooth paste. Heat oil in a pan. splutter mustard seeds and saute dry red chillies and curry leaves. Add sliced onion and green chillies.
Saute till light brown in colour. Add tamarind juice and salt mix well. Allow it to boil. When the first boil comes up, add coconut paste and salt. Mix well. Simmer it till the required consistency is reached.
Serve with rice.

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