Friday, September 01, 2017

Ulli Theeyal Recipe | Shallots(small red onion) Theeyal | Kerala Style Ulli Theeyal | Onam Sadya Recipes

I have so many childhood memories related to today's recipe, Ulli Theeyal. My maternal grandmom makes the best ulli theeyal and mum makes it once in a while following her recipe. My grandmother was a school teacher and she uses two kitchens for her day to day cooking. She uses the traditional log wood stove for making rice and the gas stove kitchen for making other dishes. During her busy morning hours, while getting ready to school she runs between two kitchens and finishes all her cooking in style.Once she asked my uncle John about the curry he wants for lunch. He teased her and told a rhyming answer "Thulli Thulli oru Ulli Theeyal". (meaning: jump between the kitchens and make an Ulli Theeyal). From that day onwards, we call it as Thulli Thulli Ulli theeyal😅and this dish is so close to my heart. Stories apart, let us move on to the recipe:
Shallots(Small Onion) - 15 to 20
Tamarind - a small lemon sized ball 
Asafoetida - a pinch 
Salt - as required
To Roast & Grind: 
Coconut Oil - 1 tsp 
Dry Red Chillies - 5 to 6 
Coriander Seeds - 1 tsp 
Cumin Seeds - 1/2 tsp 
Whole Black Pepper - 5 to 10 
Fenugreek Seeds - 1/2 tsp 
Coconut - 1/2 Cup(grated) 
Turmeric Powder - 1/4 tsp 
To Marinate: 
Coconut Oil - 1 tblsp 
Mustard seeds - 1 tsp 
Curry leaves - few

1. Soak the tamarind in warm water and extract the tamarind juice. In a pan, add the oil and roast the items mentioned under 'To roast and grind' except coconut and turmeric powder. Roast it until nice aroma comes and turns brown. Remove it from the pan and allow it to cool completely.
2. In the same pan, add the grated coconut and turmeric powder. Roast until it turns golden brown.  Remove it from the pan and cool.
3. Now, grind all the roasted ingredients to a smooth paste by adding a little water. In a pan, temper it with the items under 'To Temper'. Then add the peeled and chopped shallots.
4. Add the required salt and asafoetida. Saute it until the onion turns a light golden brown. Then add the tamarind water and bring everything to a boil.
4. Allow it to boil for 5 to 6 minutes. Then add the ground coconut paste and mix it all together. Simmer it for another 5 to 6 minutes and switch off the flame.
Serve the flavorful theeyal with steamed hot rice and enjoy. I followed the recipe from here.
Points to remember:
  • You can chop the small onions thinly or slice it into two equal halves. If preferred you can use the whole onions without chopping. 
  • Adjust the spiciness as per your preference. You can replace dry red chilli with chilli powder.
  • To get dark red color theeyal, make sure to roast the coconut until it is brown in color(in very low flame stirring frequently). Care should be taken to prevent it from burning.
Warm Regards,
Happy's Cook - Divya

1 comment :

Month's Popular Posts