Dry roast gratedcoconut and garlic in medium heat. Fry till
coconut turns dark brown colour, then add fennel seeds, red chilly powder and
garam masala fry for 2 min. Then allow it to cool then grind into fine paste.
Heat oil in kadai add mustard seeds
and curry leaves fry for a min. Then add chopped onions fry till light brown,
then add slit green chilly and chopped tomatoes fry for a while then add jeera
powder fry for a min. Then add dry roasted coconut paste, salt and little water
mix well and cook in low flames till gravy becomes thick.
Tasty varutharacha thakkali curry
ready to serve with chapathi or rice.
this recipe from Indira R Prabhu Maayi.Thank you for this easy and flavourful recipe.
curry leaves and coriander leaves
onions-15 to 20
cloves-3 to 4
in a kadai add salt in it, add grated coconut and jeera.Lower the flame, add rice flour keep stirring
until it reaches dough consistency.After cooling down make small balls from the dough.Steam the balls in steamer/idly cooker for 5
to 10 minutes.meanwhile, take a mixer
add shallots, red chilli, tomato and garlic grind it as powder without adding
water.Heat oil in a pan, add mustard
seeds, curry leaves then add onion paste fry for a while add steamed rice balls
mix well, cover and cook for 5 minutes in a low flame.Add chopped coriander leaves and serve hot.
Theeyal is a typical
kerala dish.Ulli theeyal is prepared
with small onions/shallots.It goes
well with hot steaming rice and papad.For a change I tried it with Mangalore special Neer dosa and it proved
to be a very good combination.
Small onion250 gms
Coriander seeds2 tsp
Red chillies6 to
Mustard seeds½ tsp
Curry leaves few
Oil for cooking
Peel the skin of onions
and keep aside. If onion is big cut them into 2.
Dry fry the grated coconut, red chilli,
coriander seeds, and small onion 4 to 5 fry them till brown colour.
Let it cool for some time,
then grind into fine paste.
Heat oil in kadai add
mustard seeds when it pop up add curry leaves and small onions fry till light
then add grounded paste
mix well do not add too much water this gravy should be thick, boil it for 5 to 10 min.
Ulli theeyal ready to
serve with dosa or boiled steaming rice.
I saw this
in another food page “KAF’ posted by Archana Kamath Prabhu for dosa theme.I got tempted and thought of preparing this
for next day breakfast.
Dosa rice/raw rice-1 cup
Methi seeds- 1 ½ tsp
Puffed rice-¾ cup
rice, urad dal and methi seeds for 2-3 hours. Soak charumburi(puffed rice) in
water for 10 minutes.after soaking
strain the excess water out of charumburi and grind it with soaked rice, urad
dal and methi seeds into fine paste.add salt and leave for fermentation over night
tawa, apply 1 tsp of oil take a ladleful of batter and pour on tawa (don’t
spread too much) roast on both sides.Serve hot with any chutneys.