Tuesday, 23 December 2014
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 onion 250 gms
Grated coconut ½ cup
Coriander seeds 2 tsp
Red chillies 6 to 7
Mustard seeds ½ 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 brown .
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.