Kerala

Ulli theeyal

Name: Ulli theeyal
Total time: 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: Shallots, about 25, peeled; 3/4 cup fresh grated coconut; 1 1/2 tbsp coriander seeds; 6 dried red chilli; 1/4 tsp fenugreek seeds; a lemon sized ball tamarind; 2 cups water; 1/4 tsp turmeric (ground turmeric); 1 tsp jaggery; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 4 sprigs curry leaves; Salt, to taste

Shallots in a dark gravy of roasted coconut and tamarind. Theeyal means 'burnt', and it shows.

45 minTime

3 gProtein each

mediumSpice

The burnt coconut curry1 chapter · 1 min read

Make it your way

Grandma's waySlow roasted coconut, shallots and tamarind.

The original

224kcalsame

3 gproteinsame

7 gfibresame

45minutessame

Ulli theeyal, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Shallotsabout 25, peeled

Fresh grated coconut¾ cup

Coriander seeds1½ tbsp

Dried red chilli6

Fenugreek seeds¼ tsp

Tamarinda lemon sized ball

Water2 cups

Turmeric (ground turmeric)¼ tsp

Jaggery1 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves4 sprigs

Saltto taste

Method

4 steps

1Roast coconut, coriander seeds, red chillies and fenugreek in a dry pan on low, stirring constantly, until deep brown.
2Grind to a very smooth paste with a little water.
3Heat coconut oil, splutter mustard, add curry leaves and shallots and saute until golden.
4Add tamarind extract, turmeric, salt and water and boil 5 minutes. Add the paste and jaggery and simmer until thick and oil floats.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Ulli theeyal

Shallots in a dark gravy of roasted coconut and tamarind. Theeyal means 'burnt', and it shows.

45 minTime

3 gProtein each

mediumSpice

The burnt coconut curry1 chapter · 1 min read

Make it your way

Grandma's waySlow roasted coconut, shallots and tamarind.

The original

224kcalsame

3 gproteinsame

7 gfibresame

45minutessame

Ulli theeyal, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Shallotsabout 25, peeled

Fresh grated coconut¾ cup

Coriander seeds1½ tbsp

Dried red chilli6

Fenugreek seeds¼ tsp

Tamarinda lemon sized ball

Water2 cups

Turmeric (ground turmeric)¼ tsp

Jaggery1 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves4 sprigs

Saltto taste

Method

4 steps

1Roast coconut, coriander seeds, red chillies and fenugreek in a dry pan on low, stirring constantly, until deep brown.
2Grind to a very smooth paste with a little water.
3Heat coconut oil, splutter mustard, add curry leaves and shallots and saute until golden.
4Add tamarind extract, turmeric, salt and water and boil 5 minutes. Add the paste and jaggery and simmer until thick and oil floats.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ulli theeyal

Make it your way

Ingredients

Method

Ulli theeyal

Make it your way

Ingredients

Method

Make it a meal