Theeyal is a typical Kerala dish very similar to the South Indian kuzhambu. Ulli theeyal is prepared with pearl onion. It goes well with rice. In some parts of Kerala, theeyal is included in the traditional sadya menu. (source wiki). It can be prepared with bitter gourd, brinjal, okra. I personally love ulli theeyal with coconut rice. Every time I prepare coconut rice, the side dish is usually ulli theeyal and pappadam. Today we will learn how to prepare ulli theeyal following this easy recipe with step wise pictures.
|Thengai sadam and Ulli theeyal|
Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier – trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
Saute nicely on medium flame until it turns transparent.
Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
Add the ground paste and saute for a further 2-3 minutes.
Add tamarind water and boil until it thickens and oil separates.
Note -Use good quality coconut oil for authentic Kerala taste. I used virgin coconut oil for this recipe. You can Buy KLF Nirmal Virgin Coconut Oil from Flipkart.com
Do not miss my lovely collections of Onam Sadya Recipes.
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