Tuesday, 7 April 2009

Ulli Theeyal


Things needed :
Mustard seeds - 1/2 tsp
Shallots sliced - 1 cup
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece

Preparation method :

Slice the shallots & chilly lengthwise & keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly and 1 tsp salt to this . Saute and fry until the shallots colour changes to slight brown from transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan sauting continously.
When it changes to brown color ( don't let it burn) and well roasted , remove pan from flame, add chilly powder, coriander powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding Tamarind & Garlic to make a oily paste .
Add the ground curry paste to the shallots and cook until oil separates on top and the gravy thickens .


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