KERALA STYLE ULLI THEEYAL RECIPE ( SMALL ONIONS CURRY )
Ingredients
- 10-12 nos Pearl onions/shallots
- 1/2 tsp Turmeric/ Haldi
- small lemon sized Tamarind, soaked in water
- small piece Jaggery
Masala for Grinding
- 1/2 cup coconut
- 1 1/2 tsp Coriander /Dhania seeds
- 1/2 tsp Cumin Seeds /Jeera
- 1/4 tsp Fenugreek seeds/ methi
- few Pepper corns
- 4-6 nos Red Chillies
- 1 tsp Oil
To Temper
- 2-3 tsp Oil / coconut oil, Coconut oil pref
- 1 tsp Mustard
- a pinch of Hing /Asafoetida
- few Curry Leaves
Instructions
- Peel and slice pearl onions.
- In a pan / kadai.. preparing tempering. Add oil and splutter mustard. Later add hing and curry leaves.
- Add shallots, salt and haldi. Saute well for 4-5 mins .
- Mean while prepare masala. In a kadai add few drops of oil. Add all the ingredients mentioned under "masala to grind". Fry till crisp. Allow to cool and grind it smooth adding little water .
- Saute onions till it's translucent and soft.
- Add tamarind pulp, salt, jaggery and ground masala. Mix and add water as required. It will be tangy, spicy with a hint of sweetness.
- Simmer on low flame and boil well.
- Tangy spicy Ulli Theeyal is ready. Relish it with rice.
