Saturday, July 7, 2012

Ulli Theeyal


Shallots (Small onion)- 200gms

Red chilly – 5-6nos

Grated coconut – 1\2
Coriander seeds – 11/2tbsp

Turmeric powder – 1\4 tsp

Tamarind – 1 small lemon size

Coconut oil – 2 table spoon

Mustard seeds-1/2tsp

Curry leaves-1 string

Salt -to taste


Cut onion lengthwise into thin pieces.
Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.

Grind it into a fine smooth paste.

Heat oil in a pan or kadai

Splutter mustard seeds,add curry leaves,onion and saute.

Saute the onion till it light brown..

Add the tamarind water to it and cook for 5 minutes by stirring occasionally.

Add the ground paste to it with 3-4 cups water.

Now add salt and stir well..

Boil till the gravy thickens ..


We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …


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