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.
Shallots sliced into thin pieces- 115 nos
Grated Coconut-1/2 cup
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Turmeric Powder-1/4 tsp
Tamarind -small lemon sized
Fenugreek Powder(Uluvappodi)- a pinch
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Whole red chillies – 2
Salt – to taste
Oil – as needed
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 sauté 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.