Kerala Style Ulli Theeyal Recipe - Small Onions Roasted in Spicy Tamarind Coconut Gravy

Name: Kerala Style Ulli Theeyal Recipe - Small Onions Roasted in Spicy Tamarind Coconut Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: Indian
Ingredients: 200 g Shallots (200 grams Shallots); 4 sprig Curry leaves (4 sprig Curry leaves); 2 cup Tamarind (2 cups Tamarind Water); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 3 tbsp Vegetable Oil (3 tablespoons Oil); 0 pieces Table Salt (Salt to taste); 1 tbsp Coriander Seed (1 tablespoons Coriander (Dhania) Seeds); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 6 pieces Dried Red Chili (6 Dry Red Chillies); 1 cup Coconut (1 cup Fresh coconut grated)

Kerala Style Ulli Theeyal Recipe - Small Onions Roasted in Spicy Tamarind Coconut Gravy - Kuzhambu Recipes (Indian)

35 minIndian

Servings5

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Vegetarian
Vegan
Dairy Free
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Halal
Egg Free

Steps

1To prepare Kerala Style Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe )- (Small Onions Roasted in Spicy Tamarind Coconut Gravy), In a small pan; dry roast the ingredients - coriander seeds, cumin seeds, red chillies and coconut until the cococut looses some of its moisture and becomes golden brown. Cool and blend into a coarse paste adding just a little water
2Heat the oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle. Add in the curry leaves and the halved shallots. saute on medium heat until the shallots are tender and have turned golden brown. This takes a good 10 minutes.
3Once the onions are well roasted in the oil; add in the tamarind water, asafoetida, turmeric powder, salt and the roasted coconut paste. Stir all the ingredients well and simmer on low heat for about 10 minutes.
4Turn off the heat and transfer to a serving bowl.
5Serve the delicious spicy Kerala Style Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe ) with hot steamed rice and ghee or Kerala parotta.