Ulli Theeyal Recipe
Learn to make Kerala's classic Ulli Theeyal - small onions in a rich gravy of roasted coconut and tamarind. A perfect partner for hot rice, ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Spoon
- Wooden spoon
- Stove
- Pan
- Spice grinder
- Fine-mesh sieve
- Ladle
- Plate
- Serving bowl
- Spatula
- Kettle
Ingredients
- 100 gms Sambar Onions (Shallots)
- 1/2 to 3/4 cup Tamarind Extract
- 3 tbsp Coconut (grated)
- 1 1/2 tbsp Coconut Oil
- Fenugreek Seeds (little)
- 1 Dry Red Chilli (+ 1)
- Mustard Seeds (little)
- Red Chilli Powder (as per taste)
- Turmeric Powder (a pinch)
- 3 tsp Coriander Seeds
- Curry Leaves (few)
- Salt as per taste
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