Ulli Theeyal

Theeyal which means ‘burnt dish’ is a typical kerala dish featuring burnt coconut,and is usually dark brown in color.It gets its color from browning of coconut and also from another ingredient, tamarind.In some parts of kerala,theeyal is included in a traditional sadya menu. I’ve already blogged about Eggplant Theeyal,but this one is my favorite among all Theeyals.But cleaning baby onions is very difficult and it is something which stops me to cook this dish often,it is quite time consuming and can water your eyes too.

Ulli Theeyal

Here’s the recipe..

Ingredients:-

Ingredients for Theeyal

Pearl Onions/shallots sliced into thin pieces- 10 – 15 nos
Grated Coconut-1/2 cup
Tamarind -small lemon sized
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Cumin Powder -1/2 tsp
Pepper Powder -1/2 tsp
Turmeric Powder-1/4 tsp
Asafoetida(Kaayam)- a pinch
Fenugreek Powder(Uluvappodi)- a pinch
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Whole red chillies – 2
Sugar -a pinch(optional)
Salt – to taste
Oil – as needed

Method:-
Soak tamarind in 1/2 cup of warm water and take the extract from it.Heat 1 tsp of oil in a small pan and saute coconut till brown.Add chilly powder,coriander powder,cumin powder,pepper powder and turmeric powder and stir fry till it gives an aroma.Be sure to simmer it, thus preventing masalas from getting burned too much.Keep aside and cool.Grind it to a smooth fine paste.

Browning of Coconut & Masalas

Heat 2 tbsp of oil and add mustard seeds,curry leaves and whole red chillies and allow it to splutter.Add shallots,asafoetida,salt and fenugreek powder into it,and saute for a while .Add tamarind extract into it and allow it to boil for 2-3 mts.If necessary add water.Now add the ground paste and sugar into it and simmer for furthur 4-5 minutes.Switch off the stove and serve hot.

A Nostalgic meal for us

See some more Theeyal recipes from fellow bloggers :-

L.G’s Paavakka Theeyal

Priya’s Ulli Theeyal

Kitchenmate’s Potato Theeyal