Ulli Theeyal Ulli Theeyal is a delicious preparation of the small onions that are roasted and cooked in in a spicy tamarind coconut gravy. The recipe has a simple set of ingredients used in the Kerala cooking and makes a perfect dish to be made during festivals like Onam or even when you have guests. Ingredients: Shallots sliced into thin pieces- 115 nos Grated Coconut-1/2 cup Red Chilly Powder Р1 tsp Coriander Powder- 2 tsp Turmeric Powder-1/4 tsp Tamarind -small lemon sized Fenugreek Powder(Uluvappodi)- a pinch Mustard Seeds Р1/2 tsp Curry Leaves Рa few Whole red chillies Р2 Salt Рto taste Oil Рas needed Method: Heat 1 tsp of oil in a small pan and saute coconut till brown. Add chilly powder, coriander powder, and turmeric powder and stir fry till it gives an aroma. Be sure to simmer it, thus preventing masalas from getting burned too much. Keep aside and cool. Grind it to a smooth fine paste. Soak tamarind in 1/2 cup of warm water and take the extract from it. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chillies and allow it to splutter. Add shallots, salt and fenugreek powder into it, and saut̩ for a while. Add tamarind extract into it and allow it to boil for 2-3 mts. If necessary add water. Now add the ground paste into it and simmer for further 4-5 minutes. Serve hot.
