Wednesday, July 6, 2011


                                                           Ulli Theeyal is a Kerala delicacy.I am not very fond of Kerala food but this one i tried in ID restaurant at the satyam cinemas in Chennai.I quiet liked it and looked for recipes and tried it out.I like anything tangy and a little sweetness in the dish and this is a perfect one.Here is how i made this.

You will Need

  • Small Sambar Onions (20 of them)
  • Marble sized ball of Tamarind
  • Half a cup of scraped coconut.
  • Red chillies(5-7 of them)
  • One tsp of Coriander seeds
  • Half a tsp of Fenugreek seeds
  • Few tsp of Oil
  • Two tsp of Powdered Jaggery
  • One tsp of Mustard seeds
  • Half a tsp of Cumin seeds
  • Salt to taste
How To
1.Heat one tsp of oil and Roast coconut,red chillies,coriander seeds and fenugreek seeds till you get a nice aroma and it is slightly brown in colour.
2.Cool the mixture and grind into a smooth paste.
3.Heat oil in a pan crackle mustard seeds add red chillies and curry leaves and chopped onions(as shown in the picture).Fry till soft.
4.Add the tamarind pulp and water extracted from soaking the tamarind in hot water for a while.
Allow it to boil and add the ground paste,salt and jaggery.
  • It is an accompaniment for dosa and idli.


padma said...

dear uma
i tried this. came out very well. tasted it for the first time. iam trying out differnt dishes becoz of ur bolg, my children r very happy,

Rajani said...

Great presentation and a beautiful picture! Will you be interested in joining blog hop wednesdays @ tickling palates? Its a fun event and a lot of bloggers are participating. You need to check out tickling palates for more info.

themustardseed said...

Your sambar looks really delicious! Love the pictures!