Name: Ulli Theeyal recipe by sweta biswal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

ABOUT Ulli Theeyal RECIPE

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

Ingredients Serving: 4

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

Instructions

In a pan, heat 3 tbsp. of oil and pop in fenugreek, cumin, pepper, mace, clove, cinnamon and coriander. Roast till fragrant.
To this add coconut and fry till brown, followed by red chili and turmeric. After few seconds remove from heat and set aside.
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.
Saute and add above ground mixture along with tamarind paste. Add 3-4 tbsp. of water and stir.
Add jaggery, garlic, salt and asafoetida after 2 minutes. Cook for few minutes. Turn off flame and serve warm.

Similar Recipes