How To Make Ulii Theeyal/ഉള്ളി തീയൽ

Ingredients:
Shallots / Pearl onion – 12-16 big
Tamarind extract
Coconut bits
Turmeric powder – ¼ tsp
Salt

To roast and grind:
Grated coconut – ½ of a coconut / 4 handfuls
Curry leaves
Dry red chillies
Kashmiri red chillies
Coriander seeds – 3 tbsp / Coriander powder – 1 tbsp
Turmeric powder – 1 tsp

For tempering
Coconut oil
Mustard seeds
Fenugreek
Curry leaves
Shallots
Dry red chillies – 1 tsp

Steps:
Heat oil in a heavy bottomed pan.
Add curry leaves, grated coconut, dry red chillies, Kashmiri red chillies and coriander seeds.
Roast on low flame stirring continuously.
Once the coconut starts to turn golden, add turmeric powder and saute till the raw smell goes away.
Switch off and transfer it to a plate to cool down.
Then pulse in the mixie without adding water.
Then grind to a smooth paste adding water, as required.

Heat oil in a clay pot.
Add coconut bits and saute till light golden.
Add curry leaves.
Add shallots and saute.
Once it starts to turn golden, add turmeric powder. Sauté till the raw smell goes away.
Add the ground paste and some water.
Increase the flame.
Add tamarind extract and salt. (Add more tamarind extract later, if required)
Cover and bring it to a boil
Cover and cook on medium flame for another 10 minutes or till oil separates.

Heat oil in a pan for tempering.
Add dry red chilly.
Add mustard seeds and let it splutter.
Add a pinch of fenugreek.
Add shallots.
Add turmeric powder and roast on low flame.
Switch off and add this to the curry.
Leave it covered for a minute.
Onion theeyal is ready. Enjoy with hot rice.

Pavakka Theeyal – http://y2u.be/_X77N-MisBc
Thakkali Theeyal – http://y2u.be/bLjpXpd1uaE

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