KERALA STYLE ULLI THEEYAL RECIPE ( SMALL ONIONS CURRY )

KERALA STYLE ULLI THEEYAL RECIPE ( SMALL ONIONS CURRY )

INGREDIENTS

10-12 nos Pearl onions/shallots

1/2 tsp Turmeric Haldi

small lemon sized Tamarind soaked in water

small piece Jaggery

Masala for Grinding

1/2 cup coconut

1 1/2 tsp Coriander /Dhania seeds

1/2 tsp Cumin Seeds Jeera

1/4 tsp Fenugreek seeds methi

few Pepper corns

4-6 nos Red Chillies

1 tsp Oil

To Temper

2-3 tsp Oil / coconut oil Coconut oil pref

1 tsp Mustard

a pinch of Hing /Asafoetida

few Curry Leaves

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INSTRUCTIONS

Peel and slice pearl onions.

In a pan / kadai.. preparing tempering. Add oil and splutter mustard. Later add hing and curry leaves.

Add shallots, salt and haldi. Saute well for 4-5 mins .

Mean while prepare masala. In a kadai add few drops of oil. Add all the ingredients mentioned under "masala to grind". Fry till crisp. Allow to cool and grind it smooth adding little water

Saute onions till it's translucent and soft.

Add tamarind pulp, salt, jaggery and ground masala. Mix and add water as required. It will be tangy, spicy with a hint of sweetness.

Simmer on low flame and boil well.

Tangy spicy Ulli Theeyal is ready. Relish it with rice.


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