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.
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.