Wednesday, July 15, 2009

Ulli Theeyal

Cheria Ulli/shallots - 2 cups (cut into 2 or 3 each).
Grated coconut - 1.5 cups .
Corriander powder- 1tbsp
garlic - 2 cloves finely chopped
chilly powder - 1 tsp
Turmeric powder a pinch.
pepper corns - 1/2 tsp.
Tamarind - large gooseberry sized ball.
Oil - 2 tsp to fry the coconut in.

saute the sliced shallots in a bit of oil with salt until slightly cooked - keep it aside.

In a non stick pan add the grated coconut and oil , the whole peppercorns and a bit of
finely chopped garlic and stir fry until the coconut is well browned.When it is dark brown
reduce the heat and add all the powders and stir for 2 minutes.

Grind this fried coconut mixture into a fine paste without water.The oil in the coconut will
help grind to a thick paste.If you add water the colour of the curry becomes light .Add the
ground mix to the sauteed onion , add 3/4'th cup water .Add in the tamarind juice and bring
to a simmer .Cover and keep on low flame for 10 minutes ,until you see the oil float on top
of the curry.

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