Sign In
Easily using
Ulli Theeyal & Mezhukkupuratti By Chef Rakesh Raghunathan
Ulli Theeyal is an authentic Kerala main course dish. Chef Rakesh Raghunathan brings the recipe of this dish along with boiled beans and yam stir fry to your kitchen.
0 Comments
INGREDIENTS
For Ulli Theeyal
100 gm chopped shallots
2 red chillies
2 green chillies
1 tsp jaggery
1/2 tsp turmeric powder
1 tsp red chilli powder
100 gms chopped coconut
1 tsp black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 cup tamarind water
curry leaves
1/2 tsp fenugreek seeds
1 tsp coconut oil
For Mezhukkupuratti
1 cup boiled beans and yam seasoned with salt and turmeric
4 garlic cloves
2 tbsp coconut oil
2 red chillies
1/2 cup grated coconut
1 tsp red chilli powder
1/2 tsp turmeric powder
1 cup shallots
curry leaves
PREPARATION
- Heat 1 tsp coconut oil in a pan, add ½ tsp fenugreek seeds, 2 tsp coriander seeds, 1 tsp black peppercorn and 1 tsp cumin seeds, and saute.
1
- Then add 1oo gm chopped coconut, roast it again, till it turns dark brown and cool the mixture.
2
- Transfer it to the blender, blend to smooth paste.
3
- Heat 1 tsp coconut oil in a pot, add ½ mustard seeds, a few curry leaves, 2 green chillies, and 2 red chillies and roast it well.
4
- Then add 100 gm shallots, salt to taste, ½ tsp turmeric powder, and 1 tsp red chilli powder and mix it well.
5
- Now add 1 cup tamarind water, ground paste, mix it well and let it boil.
6
- Heat coconut oil in a pan and add mustard seeds, shallots, garlic, red chillies, curry leaves and saute.
7
- Add boiled bean, yam, grated coconut and saute.
8
- Mezhukkupuratti and Ulli Theeyal are ready to serve.
9