August 17, 2015

Kerala Style Ulli Theeyal

     I was plan to make this recipe for a long time since I had seen it Kerala cuisine recipe book. The recipe has come out well and it is more like Tamilnadu’s puli kuzhambu. It goes well with hot rice and dosa’s.

Recipe Cuisine : Indian (Kerala) | Recipe Category: Lunch 
                     Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 cup
Small Onion
½ cup
Lemon Size
Turmeric Powder
¼ tesp
To taste
For Dry Roast and powder

Grated Coconut
½ cup
Coriander Seeds
1 tbsp
Dry Red Chillies
½ tesp
Cumin Seeds
1 tesp
Fenugreek seeds
½ tesp
To Temper

Coconut Oil
2 tbsp
Mustard Seeds
1 tesp
Curry Leaves
1 spring
Dry Red Chillies
Asafoedita / Hing
¼ tesp

1. Dry roast the red chillies, coriander seeds, pepper, cumin seeds and fenugreek seeds together till nice aroma comes out. Transfer it to a plate and allow it to cool down.
2. Then dry roast the grated coconut till it turns into golden color. Allow it to cool down.
3. Now grind both the roasted ingredients with or without water into a fine paste or powder.
4. Soak the tamarind in ½ cup of warm water. After 5 mins, extract the juice from the tamarind using ½ more cup of water and keep it aside.
5.  Peel the onion and wash them;  then chop them into thin lengthwise pieces.
6. Heat the coconut oil in a pan, add mustard seeds and wait for popping. Then add curry leaves, dry red chilli and hing. Fry for few seconds.
7. Then add the chopped onion and fry them till the onion becomes translucent. Next add turmeric powder and salt. Then add the tamarind juice and allow it to boil for about 7-10 mins or till the mixture becomes thick. [because after adding tamarind juice the mixture becomes thin]
8. When the raw smell of the tamarind goes off, add the powder and mix them well. Cook it till the oil separate from the mixture.
 Tasty and yummy Kerala style Ulli Theeyal is ready to serve with hot rice.
 Click here for more kuzhambu recipes.


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