Ulli theeyal

Roasted coconut ground along with select spices added to shallots and reduced becomes the famed ulli theeyal that is a perennial favourite in Kerala cuisine. Among all its variants, the theeyal with shallots is the most lauded one.

150gm + 1 tbsp shallots
1 cup grated coconut
1 cup tamarind water
A pinch of turmeric powder
1 tbsp coriander seeds
4 dried red chilli
2 sprigs of curry leaves
Salt, as required
1 + ½ tbsp coconut oil

In a heated pan, add ½ tbsp coconut oil
Add grated coconut, 1 tbsp shallots, turmeric powder, coriander seeds, red chillies and curry leaves
Saute until the mix turns a deep brown
Grind the mix well in a mixer grinder. It will be ideal if oil releases from the coconut mix while grinding
Pour 1 tbsp coconut oil, and add the rest of shallots
Saute well until the shallots becomes slightly soft
Pour in the tamarind water into the mix
Stir well and add the ground mixture to it, along with salt
Let the mixture reduce until it gets slightly thick
Theeyal is ready to be served

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