Ulli Theeyal

An onion dish which is a family favorite is "ulli theeyal" It is a dish which is synonymous with god's own country , Kerala.
The irony is that we had to settle down to eat this delectable dish in a place that is not in Kerala. We were visiting our son and daughter in law in Mumbai. I decided to cook the dish in its traditional style as it is a family favourite.
So here goes my favorite "ulli theeyal" .ulli meaning baby onions or shallots... and theeyal meaning a burnt dish.

Recipe:- Serves - 4 people.

Ingredients

Sambar onions - 2 cups, Sliced

Coconut Grated - 1 coconut

Tamarind - a big lime sized ball

dhania seeds - 2 tbsp

Methi seeds - 1/4 teaspoon

Red Chillies - whole - about 8 - 10

Tadka Ingredients - Mustard and curry leaves

Method of Preparation

On Dry pan , roast the dhania seeds , methi and red chillies . remove on plate and in the same pan, Dry roast the grated coconuts, evenly until red in colour.

Add the Dhania mixture and fry for another 2 minutes and remove from fire.

Let cool , meanwhile in pan pour 2 tbsp oil , add mustard and curry leave and the cut onions, haldi powder - 1 spoon, salt to taste and let fry well.

Soak tamarind in water, squeeze out juice and pour into the fried onions. let the whole thing boil till raw smell of tamarind goes.

meanwhile grind the coconut mixture, adding water little by little until you get a fine paste.

Put the paste onto the onion mixture , add water to get a semi loose consistency. Simmer the gas and let the theeyal cook in its own juices till the oil seeps up.

serve with boiled rice and pappad and chepankazhangu roast.

happy eating.