Ulli Theeyal Recipe | Small Onion Curry with Video Recipe. Today I am posting here the recipe of one of the delicious curries that is served in onam sadhya, that is Ulli Theeyal | Small Onion Curry. Ulli means 'onion' in Malayalam and most of the roasted coconut based curries that is flavored with tamarind are known as theeyal in kerala. The main flavor of this curry comes from the coconut masala paste that we are adding in this curry. Traditionally theeyal recipe is made with small onions but you can make it with different veggies or even with seafoods, shrimp-prawns etc.This curry has a combination of different tastes.That is, it has spicy, sour and sweet taste. This curry will be more tastier on the next day and it will last long for 2-3 days when refrigerated. Try this recipe and let me know how it turned out for you. Let us come to the recipe

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
  • 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




Other Sadhya Recipes

Puli Inji | Sweet &Sour Ginger Pickle Recipe- Onam 2019- Sadhya Series-1


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