ulli theeyal recipe
small onion curry recipe for rice
Pin Recipe
Ingredients
to saute and grind
- 2 tbsp coconut oil
- 1 tsp fenugreek seeds
- 3 tbsp coriander seeds
- 5 no red chilli
- 2 no kashmiri red chillies
- 4 nos garlic
- 1 sprig curry leaves
- 2 cups grated coconut
- 3-4 nos small onions
for the curry
- 2 tbsp coconut oil
- 1.5 cups small onions - sliced
- 2 sprig curry leaves
- 1 cup tamarind water
- 1/4 tsp turmeric powder
- salt to taste
for tempering
- 1.5 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 no red chilli
- 1/8 tsp turmeric powder
- 1/8 tsp chilli powder
Instructions
to prepare theeyal masala: saute and grind
- heat coconut oil in a pan and add fenugreek seeds, coriander seeds, curry leaves, red chilli, garlic and mix once.
- add grated coconut and small onions (2-3 nos) and fry until the coconut is reddish brown in colour.
- cool and grind it to fine paste. keep aside this theeyal masala until use
making of the curry
- heat coconut oil and add sliced small onions, curry leaves and fry until it is pale.
- now add prepared theeyal masala i.e., coconut paste, tamarind water, adjust by adding water if needed. curry has to be thin so that it is simmered for 15 minutes.
- add salt, turmeric powder and mix well. close and cook for 15-20 minutes.
- open to check the oil specs leaving the curry. curry is done.
for tempering
- heat coconut oil and pop in mustard seeds, curry leaves, red chilli and switch off. add turmeric powder, chilli powder and mix well.
- add the tempering to the curry and mix well.
- serve with rice.
Video
Notes
- you can also add a pinch of jaggery to equalize the sour and spice.
- since we are using 2 cups of coconut, 5 red chillies wont make the curry much spicier. so add more red chillies if you need a spicy curry.