Ulli theeyal is a popular vegetarian side dish for rice. It is made with shallots, roasted coconut, and spices.
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servings
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Ingredients
- 1 1/2 cups Shallots peeled and quartered
- 1 1/4 cups Grated coconut
- 1 1/2 teaspoons Chilli powder
- 1 1/2 teaspoons Coriander powder
- 1/4 teaspoon Turmeric powder
- 1/8 teaspoon Fenugreek seed
- Tamarind pulp to taste
- 1 1/2 cups Water
- 1/2 teaspoon Sugar
- Salt to taste
- 2 tablespoons Coconut oil
For seasoning
- 1/2 teaspoon Mustard seeds
- 2 Sprigs Curry leaves
- Coconut oil
Ingredients
For seasoning
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Instructions
- Heat a pan and dry roast the grated coconut till it turns brown. Add chilli powder, coriander powder, turmeric powder, and fenugreek seeds, cook for another few seconds. Remove from fire and let it cool completely.
- Grind the coconut mixture to a coarse powder without adding water. Then add some water and grind to a smooth paste.
- Heat oil in a pan and saute the shallots till soft and slightly brown.
- Add coconut paste, tamarind pulp, sugar, salt, and water, mix well and bring to boil. Cook in low flame for about 10-15 minutes or until the oil appears on top.
- Heat oil in a small pan and fry mustard seeds and curry leaves, add to the theeyal.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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