Ulli Theeyal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add shallots and saute until they turn golden brown.
• STEP 3.In a separate pan, dry roast grated coconut until it turns golden brown.
• STEP 4.Grind the roasted coconut with tamarind, red chili powder, coriander powder, and turmeric powder to make a paste.
• STEP 5.Add the coconut paste to the pan with shallots and mix well.
• STEP 6.Add water, salt, and jaggery. Cook until the gravy thickens.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Roasting the coconut until it turns golden brown enhances the flavor of the dish.
• You can adjust the spice level by adding more or less red chili powder.
• Adding a small piece of jaggery balances the tanginess of tamarind and adds a hint of sweetness to the dish.

Storage and Serving

• Ulli Theeyal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Ulli Theeyal as a side dish with steamed rice or roti.