POT#8 ULLI THEEYAL

Ulli Theeyal is a delicious gravy based dish from the state of Kerala, India. Theeyal is one of the traditional dishes in the sadhya menu, which is the feast served on occasions. 

In Malayalam, 'Ulli' refers to 'Shallots' and 'Theeyal' means 'Burnt dish'. So it is a rich gravy featuring the paste of well-roasted coconut, coriander seeds, fenugreek, and dried red chilies cooked in tamarind water along with the shallots. The well-roasted coconut gives the richness to the dish.

Apart from shallots, vegetables such as potato, drumstick, ladysfinger, brinjal, and bitter gourd can also be used in Theeyal.

Here goes the recipe of Ulli Theeyal.

Preparation

Dish: Ulli Theeyal

Cuisine: Kerala

Time: Preparation time        - 5 minutes

            Cooking time               - 20 minutes

            Resting time                - 25 minutes 

Quantity: 4 servings

Let us now check out the required ingredients.

Ingredients:

Shallots                 - 250 gm (15-20 Nos.)

Tamarind               - a small lemon size

Fenugreek             - 1/2 tsp

Mustard                 - 1 tsp

Jaggery                 - 1 tsp 

Turmeric powder   - 1/4 tsp

Asafoetida             - a pinch

Curry leaves          - few leaves

Salt                        - 1/2 tsp

Coconut Oil           - 3 tbsp

Grated coconut     - 1 cup

Corriander seeds  - 1 tbsp 

Dry red chilies       - 5 Nos  

Pepper                  - 1/4 tsp   

Water                    -   2 cup

 

Procedure:

1. Heat a tbsp of coconut oil in a pan. Add coriander seeds, dry red chili, pepper, fenugreek to it. Meanwhile, soak tamarind in a cup of water.

   

2. Add a cup of grated coconut to it and roast well until it turns golden brown.

   

3. Allow it to cool and blend it to a smooth paste by adding required water.

   

4. Heat 2 tbsp of coconut oil in a pan, add mustard, and let it to splutter. Then add fenugreek, a pinch of asafoetida and curry leaves to it.

   

5. Add shallots, 1/4 tsp of turmeric powder and 1/2 tsp of salt to it.

   

6. Saute onions until they shrink and turn translucent. Now add 1 cup of tamarind extract, a tsp of jaggery to it and mix well.

   

7. Allow it to cook for 10 minutes.

   

8. Now add the prepared coconut paste to it.

   

9. Add a cup of water to it and mix well.

   

10. Close and cook for 10 minutes or until the coconut paste is cooked well.

    

11. Cook till oil gets separated from the sides.

    

12. Relish it with hot steamed rice.

    

Tips and Tricks:

1. The coconut must be roasted well till it turns golden brown.
2. Cook in medium flame to prevent burning.
3. Adjust the consistency of the gravy by adding water.
4. Adjust the spice as per your wish.
5. Alternatively, u can use a drumstick, ladysfinger, brinjal, potato, or bitter gourd instead of shallots.