May 22, 2017

Ulli Theeyal (Baby Onions in Spiced and Roasted Coconut Gravy)

An authentic, mouthwatering Kerala dish made from roasted coconut and fresh spices. It is usually made with vegetables like Baby onions, Drumstick and Bitter gourd. This Theeyal tastes delicious not only with rice but also it is very tasty when had as a side dish for Aappam...
  • Pre time: 15 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Ulli Theeyal:

  • Baby onions 15
  • Tamarind juice 500 ml extracted from a lemon size tamarind
  • Coriander seeds 3 tb spoons
  • Red chillies 8
  • Fenugreek 1/2 tea spoon
  • Grated coconut from half coconut (Nearly 6 tb spoons)
  • Mustard seeds 1 tea spoon
  • Green chillies 2 
  • Curry leaves
  • Oil 3 tb spoons

How to make Ulli Theeyal?

In a pan dry roast coriander seeds, red chillies and fenugreek till well roasted and keep aside. Then dry roast grated coconut till its colour changest to golden colour. Once they get cooled down grind them to paste with water and keep aside.
Heat oil in a wok and saute it with mustard seeds. Add slitted green chillies and curry leaves. Fry baby onions in it for a minute. 
Then add turmeric powder and salt.
Pour the tamarind juice into it.
Let them boil till the raw smell goes and onions get cooked.
Add the coconut paste and stir well.
Allow it to boil till the gravy thickens.
Finally add handful of curry leaves for more flavour.