Ulli theeyal

I love this close cousin of vetta kozhambu. Its the ulli theeyal of mallu-land. Pearl onions simmered in tamarind based gravy with select spices. I found the recipe on the internet. Unfortunately, I do not remember the website. And I have made a couple of additions to take the dish to another level.

Spicy and heavenly with hot white rice, the perfect accompaniment to it would be a non-sour dish like olan or ishtoo. And today's ishtoo was kappa ishtoo.

Here it goes

Ingredients

Small onions - 20 of them(peeled, washed and sliced)

Dry red chillies - 6 nos

Coriander seeds - 2 tbsp

Coconut - 1/2 of one grated finely

Fenugreek seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Coconut oil - 1 tbsp

Tamarind extract of a gooseberry sized ball

Mustard seeds - 1 tsp

Dry red chillies - 2 - 3 nos for seasoning

Curry leaves - A few

Jaggery crushed 1-2 tsp

Rice powder as and if needed

Salt - As reqd

Method

 

1. Heat up a pan or a kadai.
2. Add fenugreek seeds and stir for a sec.
3. Add red chillies and coriander seeds and fry for a while, transfer to mixie.
4. Roast the coconut well, till it turns brown. Be careful to not let it burn. Stir constantly. This step may be a little exasperating since you will find bigger bits of the coconut refusing to brown. Its enough if most of the coconut is brown.Transfer to mixie.
5. Allow the above roasted mixture to cool.
6. Grind it in a mixer grinder along with enough water into a smooth paste.
7. Heat oil in a pan or a kadai.
8. Splutter mustard seeds and saute dry red chillies and curry leaves.
9. Add sliced onions and saute, till they turn golden brown in colour.
10. Add turmeric powder and saute again.
11. Add tamarind extract and mix well.
12. Allow it to boil.
13. When the first boil comes up, add the coconut paste and salt.
14. Mix well the whole contents.
15. Simmer it for a while.
16. Add the jaggery.
17. When the required consistency is reached (which is neither too thick nor too thin), remove from the flame.
18. If you find it a little too thin, add half a tsp of rice powder by first mixing it in a tbsp of the curry and then simmering for 10 mins.

  Serve hot with rice and porial and pappad.  Believe me its very tasty!!