Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle.
Dry Roast Coconut until browned.
Dry roast the remaining roasting ingredients until browned.
Add the roasted ingredients in a blender along with some water and grind to make a paste.
Heat coconut oil in a pan.
Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
Add onion and garlic and fry for 4-5 minutes.
Now add the ground masala, chilli powder, turmeric powder and salt to taste along with a cup of water.
Bring this to a boil and simmer for 10-15 minutes.
Squeeze the tamarind and add the water in the curry and cook for another minute.
Heat coconut oil for tempering in a pan.
Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds.
Pour the tempering over the curry.
Serve hot with steamed rice or coconut rice.
You can add prawns or sautéed okra to this dish.