Sunday, March 25, 2012

Ulli Theeyal

Theeyal is one dish which reminds me of all weekends at home. Amma used to make a paste of coconut and freeze and used it when required. This dish gets it flavour and colour from frying the grated coconut in a pan without :). This is a one delicious kerala dish and I like to have it not only with rice, but also with idli, dosa ...

  • Shallots - 1 cup cleaned
  • Oil - 1 tsp
  • Grated coconut - 1/2 of a coconut
  • Chilli powder - 1 tsp
  • Fenugreek powder - 1 pinch
  • Coriander powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Green chilli - 4 slit
  • Tamarind juice (vaalan puli vellam) - 1/4 cup 
  • Salt to taste
  • Water - 1 cup or as required

  • Heat a thick bottomed pan and fry the grated coconut until evenly dark brown. Stir continuously as this will avoid burning.
  • Once evenly brown, switch of the flame and add turmeric, chilli and coriander powders. Mix well
  • Grind the above adding little water into a very smooth paste and keep aside.
  • Heat a pan. Add oil and saute shallots until transparent.
  • Now in the thick bottomed vessel combine the smooth paste, sauted shallots, sliced chilli, tamarind jucie and 1/2 cup water. Put on slow flame. Cover and cook
  • When the gravy becomes semi-thick switch off the flame.
  • You can temper with mustard  seeds, sliced shallots and dry red chilli (I avoided this part)
Serve with rice!

Sending this to the kerala kitchen hosted by Prathibha @ cookezee
and Only South Indian


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