Kerala Style Ulli Theeyal Recipe – Small Onions Roasted in Spicy Tamarind Coconut Gravy

The Kerala Style Ulli Theeyal is a delicious preparation of the small onions that are roasted and cooked in in a spicy tamarind coconut gravy. The recipe has a simple set of ingredients used in the kerala cooking and makes a perfect dish to be made during festivals like Onam or even when you have guests. It is different from the regular sambars and rasam and goes well when served with steamed rice or Kerala parotta. Course : Side Dish Ingridients : 200 grams Shallots 4 sprig Curry leaves 2 cups Tamarind Water 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1/4 teaspoon Turmeric powder (Haldi) 3 tablespoons Oil Salt , to taste Ingredients To be Roasted And Ground To Paste 1 tablespoons Coriander (Dhania) Seeds 1/2 teaspoon Cumin seeds (Jeera) 6 Dry Red Chillies 1 cup Fresh coconut , grated Instructions To prepare Kerala Style Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe )- (Small Onions Roasted in Spicy Tamarind Coconut Gravy), In a small pan; dry roast the ingredients - coriander seeds, cumin seeds, red chillies and coconut until the cococut looses some of its moisture and becomes golden brown. Cool and blend into a coarse paste adding just a little waterHeat the oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle. Add in the curry leaves and the halved shallots. saute on medium heat until the shallots are tender and have turned golden brown. This takes a good 10 minutes.Once the onions are well roasted in the oil; add in the tamarind water, asafoetida, turmeric powder, salt and the roasted coconut paste. Stir all the ingredients well and simmer on low heat for about 10 minutes.Turn off the heat and transfer to a serving bowl.Serve the delicious spicy Kerala Style Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe ) with hot steamed rice and ghee or Kerala parotta.