This a famous kuzhambu variety in Kerala and some parts of kanyakumari district. Ulli Theeyal Kuzhambu which is a spice mixture of roasted coconut, coriander seeds and red chilli. The baby onion add unique taste to it. Traditionally a kerala recipe - Its called Theeyal since we are frying the coconut to the dark brown.
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
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| Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy |
Ingredients:
| Small Onion | 1 Cup** |
| Curry Leaves | few |
| Tamarind | 1 gooseberry size |
| Salt | To taste |
** 1 cup = 250 ml
For Grinding:
| Grated Coconut | 1/2 Cup |
| Red Chillies | 8 |
| Coriander Seeds | 1 tablespoon |
| Urid dal | 2 teaspoon |
| Peppercorns | 1/4 teaspoon |
| Oil | 2 teaspoon |
For Seasoning:
| Oil | 1 teaspoon |
| Curry Leaves | few |
| Mustard Seeds | 1 teaspoon |
Method:
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.
- Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside
- Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color
- Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste
- Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.
- Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.
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| Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy |