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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.
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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.
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- Then add 1oo gm chopped coconut, roast it again, till it turns dark brown and cool the mixture.
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- Transfer it to the blender, blend to smooth paste.
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- 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.
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- Then add 100 gm shallots, salt to taste, ½ tsp turmeric powder, and 1 tsp red chilli powder and mix it well.
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- Now add 1 cup tamarind water, ground paste, mix it well and let it boil.
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- Heat coconut oil in a pan and add mustard seeds, shallots, garlic, red chillies, curry leaves and saute.
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- Add boiled bean, yam, grated coconut and saute.
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- Mezhukkupuratti and Ulli Theeyal are ready to serve.
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