I saw this recipe on Teevee. The recipe was prepared meticulously by “Metro” Priya and her mother. I immediately knew that I wanted to try. I love traditional recipes like these a lot. This is a very classic traditional Kerala style curry. The flavor of the nicely roasted coconut is to die for. The gravy is simmered in a tamarind sauce and goes very well with rice. I have used coconut oil today. You can use any oil of your choice but I strongly suggest you to use coconut oil. It imparts a distinct aroma and flavour to this dish. Here is how to do it.
Soak a lime size tamarind in two cups of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp. Discard the tamarind seeds and the pith.
Also chop the shallots (small onions). The shallots needs to be chopped as it gives a different flavor than adding shallots whole. Set aside.
The main prep work for this curry is the theeyal masala and here is how to do it. Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauteing constantly until the coconut turns golden. Its important to fry well till the coconut turns really golden. I call it fiery gold!
Grind the masala to a fine paste without adding any water. The oil from the coconut will separate while grinding and the mixture will become into a paste. Set aside.
Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind juice, the theeyal masala, turmeric and the salt. Let it simmer in medium flame for 10 minutes. Stir once in a while.
After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.
Now lets do the tempering for the curry. Heat oil in a small kadai and add in the mustard seeds, fenugreek seeds (vendayam) and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.
Ulli Theeyal is ready for serving. It goes amazingly well with rice and some ghee.
- 2 tablespoon coconut oil
- 1 cup coconut
- 2 teaspoon coriander seeds
- 6 dried red chillies
- 1 teaspoon coconut oil
- 20 shallots, chopped
- 2 sprigs curry leaves
- lime size tamarind
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ cup thick coconut milk
- 1 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 sprig curry leaves
- Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauteing constantly until the coconut turns golden. Grind the masala to a fine paste without adding any water.
- Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind juice, the theeyal masala, turmeric and the salt. Let it simmer in medium flame for 10 minutes.
- After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.
- Heat oil in a small kadai and add in the mustard seeds, fenugreek seeds (vendayam) and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.
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