Скачать или смотреть Ulli Theeyal Recipe | Ulli Theeyal Kerala Recipe

Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.

Instructions
Firstly, soak puli in hot water for 15 - 30 minutes.
Meanwhile, heat a teaspoon of coconut oil and roast red chilli, black pepper and fenugreek seeds.
Once it's almost roasted, lastly add coriander seeds. I forgot to add curry leaves and did it later, but you can add at this stage.
Remove in a plate for cooling.
Add coconut and start roasting.
Keep roasting and once it's dry and starts to change colour, add 2-3 small onions at this stage.
Turn down the flame and roast carefully without burning, until it turns deep reddish in colour. Remove in a plate.
While it is cooling, you can extract tamarind juice. Let it be total one cup.
After that, grind the cooled roasted ingredients with red chilli powder and turmeric powder and little water.
Grind smoothly and keep aside.
Heat oil in a kadai and splutter mustard seeds.
Add small onion to it.
Fry until the onions get cooked and becomes soft.
After that, add tamarind juice. Bring to boil. Add required salt.
Then add the ground paste.
Adjust water (add 1 to 1 & ¼ cup)
Mix well and bring to boil.
Simmer for 12-14 minutes or until thick.
Switch off. Gets thicker more as it cools down.

CUP MEASUREMENTS
Measurements used in all the recipes, unless otherwise specified. My cup measurements are as follows:
1 Cup = 240 ml
½ Cup = 120 ml
¼ cup = 60 ml
⅛ cup = 30 ml
1 Teaspoon teaspoon = 5 ml
1 Tablespoon (tbsp) = 3 teaspoon = 15 ml
2 Tablespoon = 30 ml = ⅛ cup
4 Tablespoon = 60 ml = ¼ cup

See my cups here - https://rakskitchen.net/cup-measureme...

By - Rajeswari Vijayanand

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My website : https://rakskitchen.net/
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Disclaimer - I pre-measure the ingredients and keep them in different bowls for videos. But all are measured. Please check my written recipe if you intend to try.

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