Ulli Theeyal

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Ingredients (five portions)          ULLI THEYAL

  1. Shallots (small onion) 150 gms
  2. Dried chillies 12 Nos
  3. Coriander seeds 3 Table spoons
  4. Grated coconut ½ cup
  5. Tamarind 1 medium lemon size
  6. Jaggery (Sarkarapani) 1 table spoon
  7. Turmeric powder 1 pinch

For Tempering:

  1. Curry leaves
  2. Dried chillies,
  3. Fenugreek seeds
  4.  Mustard seeds

Method:
Skin the shallots and keep it aside. There are two styles – both are found to be excellent, one by slicing the onion and the other taking the whole onion like in the star hotels
Sauté the onion with a few curry leaves thrown in till the raw taste and smell disappears. Keep it aside.
In the vessel for cooking pour one cup water and add the turmeric powder, salt and tamarind (duly strained) bring it to boil. Meanwhile in a thava fry the chillies and coriander in a little of oil till the familiar aroma releases .Keep them away and fry the grated coconut with liberal sprinkling of curry leaves and half a dozen onions finely sliced till it turns golden brown.
Grind the two batches of fried stuff together to a fine paste.
When the tamarind solution is boiled and cooked – when the raw taste of the tamarind is subsided, add onion –whether sliced or not –and follow it up with the ground paste. Let it boil for once. Check for adequate salt and the jaggery – a fine balance of sweet and sour must struck there in lies the success of the theeyal!
Temper it in the in usual fashion of the pedestrian Sambar (Red Chillies whole and Mastard seeds and Karipatta) and the great onion theeyal is ready for serving !
Go well with rice.

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