Skip to main content

Ulli Theyal

Ingredients
  • Small Onion (Shallots) - 15-20 nos:
  • Coconut - 1/2 portion grated
  • Chili Powder - 1 tbsp
  • Coriander Powder - 2 tbsp
  • Turmeric Powder - 1/2 tbsp
  • Tamarind - 1/4 lime size
  • Coconut Oil - 3-4 tbsp
  • Salt - as required 
  • Curry Leaves - as required 
  • Mustard Seeds - 1/2 tsp
Preparation Method
  1. Remove the skin of onion, wash clean and cut into 2-3 pieces.
  2. Heat a pan and add grated coconut, and fry in medium flame, stirring continuously.
  3. When the coconut become golden color, bring down the flame to low and fry till it become brown in color.
  4. Add chili powder, coriander powder, turmeric powder and mix well and fry for another 2mins:.
  5. Remove from the flame and let it to cool down.
  6. Grind the coconut and turmeric by adding some water, make fine paste and keep aside.
  7. In a cooking pan / kadai bring oil to heat and splutter mustard seeds.
  8. Add onions, curry leaves and mix well.
  9. When the onion become transparent add grated coconut mix and water. (add water according to the gravy thickness).
  10. Add salt, mix well, keep the lid close and cook till onion are cooked and gravy thickens.
  11. Remove from flame and add some curry leaves and 1tsp of coconut oil and close the lid.
  12. After 10mins: open the lid, mix well and serve hot Ulli Theeyal with steamed rice.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more