Monday, December 1, 2008

Ulli Theeyal

Theeyal Served with steamed rice,Kuttu curry,pappadam .

Ulli Theeyal

This is one of the traditional kerala curry which is served with rice.

Shallots -10 medium peeled and cut into chunks

Tamarind - one golfball size

turmeric powder-1/2tsp

to make a paste:
fresh coconut-1/2cup
coriander seeds-1 1/2tbs
redchillies -3 to 4

mustard seeds-1 tsp
curry leaves-5-7 nos

coconut oil-2tbs


Soak the tamarind in 2 cups of water and squeeze out the juice and set
In a pan dry roast the coconuts,corrianderseeds,redchillies until coconut
is lightly brown.Grind it to paste with enough water.

In a pan add oil,mustardseeds,chillies and curry leaves.When it splutters
add the shallots and saute until it is lightly brown.Add the tamarind
water,turmeric and salt. Let it simmer for 10-15 miniutes [or until the shallots are cooked]then add the paste and cook for 10-15 miniutes in low flame.
If the theeyal is too thick add some more water when boiling.

1 comment:

Anonymous said...

This looks delicious! I will try this sometime.