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Main Course

Kerala Ulli Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

200 g Small onions frozen can be used (Kunjulli)
3 nos Green chillies — sliced
1 nos Onion — chopped
1 inch Ginger — chopped
11/2 cup Coconut — grated
11/2 tsp Turmeric powder
2 tsp Kashmiri chilli powder
2 tsp Coriander powder
Tamarind make a syrup by adding luke warm water
Curry leaves A, a few
1 nos Dry red chilly (Kollamulaku)
1 tsp Mustard seeds
Salt, to taste
3 tbsp Oil
1 cup Water

Preparation

Step 1
Heat the pan or kadai.
Step 2
Add coconut and fry till it turns golden colour.
Step 3
Add the turmeric, chilli and coriander powder and fry for a minute.
Step 4
Set aside and let it cool.
Step 5
Heat 2 spoons of oil in a kadai.
Step 6
Let the mustard seeds crackle.
Step 7
Add chopped onion, ginger and green chillies and sauté.
Step 8
Add sliced kunjulli and Stir everything together thoroughly.
Step 9
Add salt and mix for 2 minutes. Set aside.
Step 10
Grind the coconut mixture and add it to the ulli mixture.
Step 11
Add 1 cup of water and Let it cook for 10 minutes on medium heat.
Step 12
Add tamarind, Stir everything together thoroughly and cook for another 5 minutes.
Step 13
Add curry leaves and a spoon of oil on top of it, cover and set aside.
Step 14
Serve after 15 - 20 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Ulli Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

200 g Small onions frozen can be used (Kunjulli)
3 nos Green chillies — sliced
1 nos Onion — chopped
1 inch Ginger — chopped
11/2 cup Coconut — grated
11/2 tsp Turmeric powder
2 tsp Kashmiri chilli powder
2 tsp Coriander powder
Tamarind make a syrup by adding luke warm water
Curry leaves A, a few
1 nos Dry red chilly (Kollamulaku)
1 tsp Mustard seeds
Salt, to taste
3 tbsp Oil
1 cup Water

Preparation

Step 1
Heat the pan or kadai.
Step 2
Add coconut and fry till it turns golden colour.
Step 3
Add the turmeric, chilli and coriander powder and fry for a minute.
Step 4
Set aside and let it cool.
Step 5
Heat 2 spoons of oil in a kadai.
Step 6
Let the mustard seeds crackle.
Step 7
Add chopped onion, ginger and green chillies and sauté.
Step 8
Add sliced kunjulli and Stir everything together thoroughly.
Step 9
Add salt and mix for 2 minutes. Set aside.
Step 10
Grind the coconut mixture and add it to the ulli mixture.
Step 11
Add 1 cup of water and Let it cook for 10 minutes on medium heat.
Step 12
Add tamarind, Stir everything together thoroughly and cook for another 5 minutes.
Step 13
Add curry leaves and a spoon of oil on top of it, cover and set aside.
Step 14
Serve after 15 - 20 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.