Ulli theeyal is a popular vegetarian side dish for rice. It is made with shallots, roasted coconut, and spices.
CourseVegetarian
CuisineKerala
Servings
4servings
Servings
4servings
Ingredients
1 1/2cupsShallotspeeled and quartered
1 1/4cupsGrated coconut
1 1/2teaspoonsChilli powder
1 1/2teaspoonsCoriander powder
1/4teaspoonTurmeric powder
1/8teaspoonFenugreek seed
Tamarind pulpto taste
1 1/2cupsWater
1/2teaspoonSugar
Saltto taste
2tablespoonsCoconut oil
For seasoning
1/2teaspoonMustard seeds
2SprigsCurry leaves
Coconut oil
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.