Theeyal is a typical Kerala dish very similar to the South Indian kuzhambu. Ulli theeyal is prepared with small onion. It goes well with rice.
Sambar Onion – 20
Pulp from Amla size Tamarind
Grated coconut – 4 to 5 Tbspn
Coriander seeds – 1 Tbspn
Ulund Dal – 1 Tbspn
pepper – 1 Tspn
Red chilies – 4 to5
Jeera – 1 Tspn
Red chilies – 2
Mustard, fenugreek seeds, jaggery
First dry roast ulund dal, pepper and coriander seeds. Later add jeera and red chilies. Roast them to golden brown and transfer it to a bowl. Then heat the pan and add the grated coconut and roast them well. After the coconut is roasted well add the curry leaves.
Now add the roasted ingredients to the roasted coconut and stir it well. Put off the flame and blend it in a mixer grinder to a fine paste by adding water. Heat the pan with 3 spoon of coconut oil and add mustard seeds, fenu greek seeds and asafoetida and saute it. Then add red chilies, curry leaves and later add the small onions.
Saute it well, add turmeric powder and add the tamarind pulp. Then add required amount of salt (Rock Salt). Once the curry gets boiling add the grinded paste to the curry. Allow it to boil for 4 to 5 mins. add water according to the required consistency. Add 1/2 Tspn. jaggery (optional). Now the tasty Ulli Theeyal is ready.
For more recipes:
Lunch Kuzhambu (Curry) recipes : http://bit.ly/2qEoGme
Side Dishes for Breakfast : http://bit.ly/2dWtSMH
Mangai Kuzhambu : https://youtu.be/Y9sxDbstRwk
Curry leaf gravy : https://youtu.be/RQXw9ob6yn8
Bombay Sambar : https://youtu.be/bVeQrk3ymBQ
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