Sunday, February 23, 2014

Ulli Theeyal - Shallots cooked in tamarind sauce with roasted coconut


Theeyal is a popular dish from the state of Kerala. The word Theeyal means burnt. The dish has a very dark color, which is obtained from the dark roasted coconut and spices. The aroma of roasted coconut, curry leaves, shallots and spices will fills the house. The most common vegetables used to prepare Theeyal are shallots, brinjal, bitter gourd etc. The most popular is surely this Ulli/Shallots Theeyal. 

The color of your theeyal depends on the color of your roasted coconut, so roast them until dark brown taking care not to burn it. It pairs well with plain rice, thoran and pappadam. It also makes a great accompaniment to Dosa/Appams.



Serves 2 to 3
What you'll need
  1. Shallots/Chinna Vengayam – 20 Nos.
  2. Tamarind – a gooseberry sized ball
  3. Turmeric Powder – ¼ tsp
  4. Salt to taste
  5. Coconut oil – 1 tsp

To Roast and Grind
  1. Scraped Coconut – ¾ cup, tightly packed
  2. Coriander Seeds – 1.5 tbsp
  3. Fenugreek Seeds – ½ tsp
  4. Dried Red Chillies – 3 or 4
  5. Curry Leaves – few
  6. Coconut oil – 2 tsp

For tempering
  1. Coconut oil – 1 tsp
  2. Mustard Seeds – 1 tsp
  3. Dried Red Chillies – 2

Method
  1. Soak the tamarind in 1 cup of hot water for 10 minutes.
  2. Squeeze and extract the pulp. Keep aside.
  3. Peel and wash the onions and cut into smaller pieces depending on the size.
  4. Heat a non stick kadai with 2 tsp of oil, add the coconut and roast on medium flame till brown.
  5. Add the coriander seeds and fenugreek seeds and a couple of sliced onions and roast till the coconut turns dark brown. Also add a few curry leaves.
  6. Cool and grind the roasted coconut with about ½ cup of water, to a smooth paste.
  7. In the same kadai, add a tsp of oil and fry the remaining onions until translucent.
  8. Now add the tamarind extract and a cup of water.
  9. Add turmeric powder and salt and let this boil for 5 minutes.
  10. Now add the ground paste and boil for another 4 to 5 minutes.
  11. Remove from flame.
  12. Temper with mustards seeds, red chillies and curry leaves.





Serve hot with plain rice, thoran and pappadam. It makes a great accompaniment to Dosas/Appams as well.

17 comments:

nandoos Kitchen said...

adipoli theeyal. Love to have it with some rice

Ruchi Indu said...

Hi Kaveri,

I too made ulli theeyal recently. Yet to post... Ulli theeyal is definitely the best among theeyals... Good snaps...

Indu
http://endekushini.blogspot.com/

Manjula Bharath said...

wow such an flavorful and delicious theeyal :) looks very inviting dear :)

Rajani said...

Ulli theeyal bring back fond memories of my childhood too. It used to be a weekend special at home. Now after seeing this, I would like to try it out again.

Raji Ramakrishnan said...

when i made shallot chutney today, thought of making this tomorrow and you posted it. a lovely dish.

Torviewtoronto said...

looks wonderful flavourful

Nagashree said...

My favorite side dish. Looks delicious!

Anu Anand said...

Love this roasted coconut gravy.

Veena Theagarajan said...

my fav.. must hv when I visit my mum or when she visit me

Sowmya Sundararajan said...

Kaveri, you make me drool !!

Hema said...

Roasting the coconut would have given a nice flavor, theeyal looks superb..

divya said...

Look amazing and yummy.

Aparna J said...

Looks so delicious!!

Arjunan Akilandeswari said...

Wow yummy Ulli theeyal

Haffa Bexi said...

lovely
Haffas Kitchen

Sona S said...

This is one of my absolute favorites!! Love it with rice and dosa.. Looks very tempting and delicious..

Anonymous said...

Hello Kaveri, I tried your Ulli theeyal today.. it turned out very nice. Roasting the coconut took a lot of time, but the results paid off :) My MIL (from palakkad) makes some kind of gravy with yoghurt and coconut to have along with sevai. Can you blog that too?

Thanks
Charu

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