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Last Updated Friday December 09 2016 09:20 AM IST

Ulli theeyal

Mrs K M Mathew
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  • Ulli theeyal

    Delicious ulli theeyal is ready to be served

    Ulli theeyal
  • Ulli theeyal

    Add the ground mixture to the theeyal

    Ulli theeyal
  • Ulli theeyal

    Add tamarind water to the sauteed shallots

    Ulli theeyal
  • Ulli theeyal

    Saute shallots in coconut oil

    Ulli theeyal
  • Ulli theeyal

    Dry grind the mixture in a mixer-grinder

    Ulli theeyal
  • Ulli theeyal

    Saute until the mixture turns a deep brown

    Ulli theeyal
  • Ulli theeyal

    Saute the ingredients, except shallots, in coconut oil

    Ulli theeyal
  • Ulli theeyal

    Ingredients for ulli theeyal

    Ulli theeyal

Roasted coconut ground along with select spices added to shallots and reduced becomes the famed ulli theeyal that is a perennial favourite in Kerala cuisine. Among all its variants, the theeyal with shallots is the most lauded one.

Ingredients

150gm + 1 tbsp shallots

1 cup grated coconut

1 cup tamarind water

A pinch of turmeric powder

1 tbsp coriander seeds

4 dried red chilli

2 sprigs of curry leaves

Salt, as required

1 + ½ tbsp coconut oil

Preparation

In a heated pan, add ½ tbsp coconut oil

Add grated coconut, 1 tbsp shallots, turmeric powder, coriander seeds, red chillies and curry leaves

Saute until the mix turns a deep brown

Grind the mix well in a mixer grinder. It will be ideal if oil releases from the coconut mix while grinding

Pour 1 tbsp coconut oil, and add the rest of shallots

Saute well until the shallots becomes slightly soft

Pour in the tamarind water into the mix

Stir well and add the ground mixture to it, along with salt

Let the mixture reduce until it gets slightly thick

Theeyal is ready to be served

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