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Monday, March 22, 2010

Ulli Theeyal

Theeyal is a typical kerala dish.It is a brown gravy dish.
Theeyal is made from a spice mixture consisting of roasted coconut , coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables and shallot.

  • sliced shallots(Pearl Onion) - 20 nos
  • Slit Green Chilly- 5 nos
  • Drumstick cuts- 10 nos
  • Potato(sliced) - 1 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1/2 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 3 tsp

  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add Drum stick and Potato , saute again.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add Coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve with Rice.

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