Name: Kerala Ulli Theeyal
Prep time: 20 min
Total time: 20 min
Ingredients: 200 gm Small onions (frozen can be used, Kunjulli); 3 nos Green chillies (sliced); 1 no Onion (chopped); 1 inch Ginger (chopped); 1 1/2 cups Grated coconut; 1 1/2 tsp Turmeric powder; 2 tsp Kashmiri chilli powder; 2 tsp Coriander powder; Tamarind (make a syrup by adding luke warm water); Curry leaves (A few); 1 no Dry red chilly (Kollamulaku); 1 tsp Mustard seeds; Salt (As reqd); 3 tbsp Oil; 1 cup Water

Kerala Ulli Theeyal

Delicious kunjulli theeyal

Print Recipe

Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

200 gm Small onions frozen can be used, Kunjulli
3 nos Green chillies sliced
1 no Onion chopped
1 inch Ginger chopped
1 1/2 cups Grated coconut
1 1/2 tsp Turmeric powder
2 tsp Kashmiri chilli powder
2 tsp Coriander powder
Tamarind make a syrup by adding luke warm water
Curry leaves A few
1 no Dry red chilly Kollamulaku
1 tsp Mustard seeds
Salt As reqd
3 tbsp Oil
1 cup Water

Instructions

Heat the pan or kadai.
Add coconut and fry till it turns golden colour.
Add the turmeric, chilli and coriander powder and fry for a minute.
Keep it aside and let it cool.
Heat 2 spoons of oil in a kadai.
Splutter mustard seeds.
Add chopped onion, ginger and green chillies and saute.
Add sliced kunjulli and mix well.
Add salt and mix for 2 minutes. Keep aside.
Grind the coconut mixture and add it to the ulli mixture.
Add 1 cup of water and cook for 10 minutes on medium flame.
Add tamarind, mix well and cook for another 5 minutes.
Add curry leaves and a spoon of oil on top of it, cover and keep aside.
:- Serve after 15 - 20 minutes.

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Kerala Ulli Theeyal