Theeyal
INGREDIENTS
Oil -3 tbsp
Mustard seeds -1 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Red Chillies -2
Pearl onions-3/4 cup
Garlic cloves -5
Curry leaves - few
Tamarind -small gooseberry sized ball
Spice Powder
Turmeric powder -1/4 tsp
Coriander powder -2 tsp
Cumin powder -1 tsp
Red chilli powder -1 1/2 tsp
Salt needed
Fry and grind
Oil -2 tsp
Fenugreek seeds (uluva) -1/4 tsp
Cumin seeds (jeeragam)-1 tsp
Whole black pepper (Kurumulaku) -1 tsp
Coriander seeds (malli) -2 tsp
Grated coconut -1/3 cup
For garnishing
Finely chopped coriander leaves
INSTRUCTIONS
- Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
- In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
- Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier - trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
- Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
- Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
- Saute nicely on medium flame until it turns transparent.
- Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
- Add the ground paste and saute for a further 2-3 minutes.
- how to make ulli theeyal
- Add tamarind water and boil until it thickens and oil separates.
- Serve with plain hot steamed rice or coconut rice.
Source: padhuskitchen
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