Ulli Theeyal | Kerala Style Ulli Theeyal Recipe

For Roasting & Grinding

• 5 no Shallots | Sambar Onion (peeled)
• 1 cup Fresh Coconut (grated)
• 2 sprig Curry leaves
• 3 tbsp Coriander seeds
• 5 no Dry Red Chillies
• 1 tsp Coconut Oil

For Making Curry

• 20 no Shallots (peeled and halved)
• 1 lemon size Tamarind
• 10 cloves Garlic (peeled)
• 3 tbsp Coconut Oil
• Salt to taste

For Tempering

• 1 tbsp Coconut Oil
• 2 sprig Curry leaves

1. 1

   Add 1 tsp of oil in a kadai and add in coconut and start roasting it till it gets light golden. Now add in red chilli, coriander seeds, curry leaves, shallots and roast till everything turns into dark brown in colour. Allow this to cool. Now take this in a blender and add in tamarind and blend it to a fine paste by adding some water.

2. 2

   Heat oil in a kadai and add in shallots and garlic. Saute this for 2 minutes. Now add in the ground masala and mix well. Pour in some water and season with salt. Bring this to boil and simmer for 15-20 mins until oil floats on top.

3. 3

   Heat coconut oil in a small pan. Add in curry leaves and fry for few seconds. Pour this over the curry and mix well. Serve this over a bed of hot rice and any side dish.