Ulli Theeyal Recipe
Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle.
Servings: 4 people
Ingredients
To roast and grind into a paste
- ½ cup Fresh coconut
- 1 tablespoon Coriander seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 3-4 Dry red chillies
- ¼ teaspoon Fenugreek seeds
For the curry
- 2 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 cup Pearl onion Peeled and cut into halves
- 6-8 cloves Garlic
- 1 teaspoon Chilli powder
- ½ teaspoon Turmeric powder
- Salt To taste
- Tamarind Seedless lemon sized ball soaked in water
For the tempering
- 1 tablespoon Coconut pil
- ½ teaspoon Mustard seeds
- 10-15 Curry leaves
- 5-6 Dry red chillies
Instructions
- 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.
Notes
You can add prawns or sautéed okra to this dish.
You can make Ulli Theeyal without coconut.
Nutrition
Calories: 155kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Sodium: 23mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 181.9mg | Calcium: 45mg | Iron: 2.1mg
