Step-by-step
1
firstly, in a tawa heat 1 tbsp coconut oil and roast 1 tbsp coriander seeds, 5 dried red chilli, ¼ tsp pepper, ¼ tsp methi / fenugreek for a minute.
2
now add 1 cup coconut and continue to roast.
3
roast until the coconut turns dark golden brown.
4
cool the spices completely, and transfer to the blender.
5
blend to smooth paste adding water as required.
6
further, in a large kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
7
add in 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes.
8
once the onions shrink, add 1 cup tamarind extract, 1 tsp jaggery and mix well.
9
boil for 10-15 minutes on medium flame.
10
further, add the prepared coconut masala paste and mix well.
11
saute for a minute until the spices are roasted well.
12
also, add 1 cup water and mix well.
13
boil for 10 minutes, or until the coconut masala is cooked well.
14
cook until the oil is separated from the sides.
15
finally, enjoy ulli theeyal recipe with hot steamed rice.
Notes
- firstly, use shallots for enhanced flavour of the curry.
- also, adjust the consistency by adding water as required.
- additionally, cook on medium flame to prevent from burning.
- finally, ulli theeyal recipe tastes great when coconut is roasted until dark golden brown.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ulli-theeyal-recipe-onion-theeyal/