Ingredients
For Coconut Masala Paste
Coconut Oil- 1 tbs
Coriander seeds-1 tbs
Dried Redchilli-5
Pepper-1/4 tsp
Fenugreek seeds-1/4 tsp
Grated Coconut-1 cup
Other Ingredients
Coconut Oil-1 tbs
Mustard Seeds-1 tsp
Fenugreek Seeds-1/4 tsp
Asafoetida/hing- a pinch
Curry leaves-few
Small Onion-30 ( Sliced)
Salt-1/2 tsp
Turmeric-1/4 tsp
Tamarind extract-1 cup
Jaggery-1 tsp
Water-1 cup
Method Of Preparation
Video Recipe
Coconut Oil- 1 tbs
Coriander seeds-1 tbs
Dried Redchilli-5
Pepper-1/4 tsp
Fenugreek seeds-1/4 tsp
Grated Coconut-1 cup
Other Ingredients
Coconut Oil-1 tbs
Mustard Seeds-1 tsp
Fenugreek Seeds-1/4 tsp
Asafoetida/hing- a pinch
Curry leaves-few
Small Onion-30 ( Sliced)
Salt-1/2 tsp
Turmeric-1/4 tsp
Tamarind extract-1 cup
Jaggery-1 tsp
Water-1 cup
Method Of Preparation
- Heat coconut oil in a pan. Add coriander seeds, dried redchillies, pepper and fenugreek seeds in it and roast it in medium flame for 1 minute
- Then add coconut into it and saute it until coconut turns golden brown in color
- Once coconut turned golden brown in color. Transfer it into a plate and allow it to cool down completely
- Once it is cooled down completely grind it to a fine paste by adding little water in it
- Now the coconut masala paste is ready. Keep it aside
- Next in a kauai, heat coconut oil, Then add mustard seeds, fenugreek seeds, a pinch of hing and curry leaves. Once it started to splutter add small onions into it
- Then add salt and turmeric powder into it and saute it until onion turns light brown in color
- Once onion turned light brown in color add the tamarind extract into it.
- Then add jaggery not it and mix well
- Boil it for 10 minutes on medium flame
- Once it started to boil add the grounded coconut masala paste into it
- Then add 1 cup water into it and mix well.
- Cook it for 10 minutes on low flame( stir at intervals) or until oil starts to separate from the curry
- Ulli Theeyal is now ready ro serve hot with rice
Video Recipe
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