Name: Ulli theeyal. recipe by latha nair at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Small or pearl onions 2 cups.; Tomato 1 small; Tamarind pulp 1 1/2 tbsp.; For Masala.; Grated coconut 1 cup; Small onions 4; Red chillies 8 to 10 , according to ur taste.; coriander powder 1tsp; oil 2 tbsp; For seasoning.; Mustard 1/4 tsp; Methi seeds 2 pinch; Red chillies 1; Curry leaves a few.

ABOUT Ulli theeyal. RECIPE

A south indian curry especially kerala. A fav dish of most of Keralites. We can use some veg for making this , but here i used only small onions.

Ingredients Serving: 4

Small or pearl onions 2 cups.
Tomato 1 small
Tamarind pulp 1 1/2 tbsp.
For Masala.
Grated coconut 1 cup
Small onions 4
Red chillies 8 to 10 , according to ur taste.
coriander powder 1tsp
oil 2 tbsp
For seasoning.
Mustard 1/4 tsp
Methi seeds 2 pinch
Red chillies 1
Curry leaves a few.

Instructions

Cook onions with adding 1 cup of water ,salt & turmeric. U can pressure cook till almost one whistle. But open it soon.
In a pan add 2 tbsp of oil & fry all ingredients given for Masala till coconut is golden brown. Add coriander powder & chilli powder only after frying coconut. U can off gas when u add powders. That heat is enough.
When Masala is cool, grind it to a smooth paste.
In a pan add the cooked onions , along with it s stock. Then add tamarind pulp, tomato & ground Masala. Add some more water if needed. Because curry should not be very thick.
Adjust seasoning. Cover & let it cook for 5 more min.
In a small kadai heat 1 tbsp of oil. Add mustard seeds, methi seeds , red chilli & curry leaves. Add to the curry. Stir well.
Serve hot with plain rice.

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