Ullee Theeyal Recipe | Ulli Theeyal

 

How to make Ullee Theeyal

Ulli Theeyal is one of the side dishes served in Onam Sadhya and it’s one of my favourites. ‘Ulli’ means small onion or shallots. ‘Theeyal’ means burnt dish wherein the coconut is fried till dark brown. That’s how we get a deep colour.

In an authentic recipe, usually we add more of shallots as the main ingredient and garlic will be very less or not at all. This recipes calls for equal amount of onion and garlic. This is how I make. Let me know how it comes out for you..

How to make Ullee Theeyal

How to make Ullee Theeyal:

For the gravy, heat gingely oil in a pan. Fry fenugreek and cumin seeds, curry leaves and whole onions and garlic . Saute till it becomes translucent. Add grated coconut and fry till brown.
Finally, add coriander and chilly powder and immediately switch off the flames. Mix well. Masalas will get roasted with the existing heat of pan.
Let the mixture cool down. Transfer it to a mixie jar. Pour little water in the pan. Swirl around and add this water to the jar .Grind it to a fine paste by adding little more water, if needed. Keep it aside.
Heat the same pan. Add gingely oil, mustard seeds and coconut kothu. Fry till light golden brown. Now, add ginger, curry leaves, sliced onion and garlic. Saute till translucent.
Add tamarind juice. cook for a minute. Add the ground paste. Mix well and cover and cook for 5 minutes or till you see oil floating on top. Add salt and jaggery. Serve hot with steamed rice.
Print Recipe
Ullee Theeyal Recipe | Ulli Theeyal
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
For Grinding :
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
For Grinding :
Instructions
  1. For the gravy, heat gingely oil in a pan. Fry fenugreek and cumin seeds, curry leaves and whole onions and garlic . Saute till it becomes translucent.
  2. Add grated coconut and fry till brown.
  3. Finally, add coriander and chilly powder and immediately switch off the flames. Mix well. Masalas will get roasted with the existing heat of pan.
  4. Let the mixture cool down. Transfer it to a mixie jar. Pour little water in the pan. Swirl around and add this water to the jar .Grind it to a fine paste by adding little more water, if needed. Keep it aside.
  5. Heat the same pan. Add gingely oil, mustard seeds and coconut kothu. Fry till light golden brown.
  6. Now, add ginger, curry leaves, sliced onion and garlic. Saute till translucent.
  7. Add tamarind juice. cook for a minute. Add the ground paste. Mix well and cover and cook for 5 minutes or till you see oil floating on top.
  8. Add salt and jaggery. Serve hot with steamed rice.
Happy Cooking!

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or send me a snap. Would love to see it!

 

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