A traditional kerala dish with shallots,tamarind and coconut as main ingrediants
This is one of my favourite dish from my Mom.She used to make theeyal with shallots and bitterguard. But I like ulli theeyal more than paavakka theeyal(Bitterguard).Ulli theeyal tastes more good for next day.So while making,please don’t forget to keep one bowl for next day
20 no of Shallots
3 tbsp. of Tamarind paste
1 cup of Grated coconut
1/2 spn. of Cumin seeds
1 spn. of Chilli powder
1/4 spn. of Turmeric powder
2 spn. of Coriander powder
1/4 spn. of Mustard seeds
5 no of Dried Red chillies
10 no of Curry leaves
Salt as required
1 spn. of oil
Heat oil in a pan and saute the coconut till brown color.
Add the red chilli powder, coriander powder, turmeric powder and cumin seeds to the coconut and saute until a nice aroma come out.keep the mixture side.
Saute Shallots in the same pan for 1-2 minute.
Grind roasted coconut to a fine paste.
Take a vessel.Pour the coconut paste and tamarind paste.
Add salt.Mix well and bring to boil.cook for 4-5 minute.
Add Shallots and cook for another 2 minute.Do not cover the pan.
Heat oil in a pan.Splutter mustard seeds.After that add cumin seeds,red chilli powder and curry leaves.
Ass this seasoning to curry and mix well.
Serve hot with rice.Will give better taste on next day.