Ulli Theeyal

Theeyal which means "deep fried dish" is a typical Kerala dish featuring fried coconut, and is usually dark brown in color. It gets its color from the browning of coconut and also from another ingredient, tamarind. In some parts of Kerala, Theeyal is included in a traditional Sadya menu.

Ingredients

1. Onion(Chuvannulli) - 200 gm ulli-theyal

2. Tomato - 1

3. Coconut - ½ grated

4. Red dried chili - 4 no.s

5. Coriander powder - 1 table spoon

6. Turmeric powder - ½ teaspoon

7. Tamarind - One small size

8. Oil - 2 tablespoon

9. Mustard - ½ teaspoon

10. Curry leaves - One sprig

11. Salt to taste

Preparation Method

Cut onion into very thin pieces lengthwise.
Fry red chili, coriander, coconut, turmeric together and grind it to a fine paste.
Cut tomato into small pieces.
Heat oil in a pan splutter mustard seeds, add curry leaves, onion, tamarind, and tomato.
Cover it and cook for 3 minutes stirring in occasionally.
Now add the ground paste, add 3 cups of water, mix well and boil it till the gravy thickens.