Ulli Theeyal

1. 1

   Step 1

   • a.Prepare Tamarind Pulp
   • b.Soak the 25g of tamarind in 1 cup of warm water for about 15-20 minutes.
   • c.Squeeze the tamarind pulp thoroughly with your fingers to extract all the juice.
   • d.Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set this tamarind extract aside.
2. 2

   Step 2

   • a.Roast Coconut Masala
   • b.Heat a heavy-bottomed pan (kadai) on low-medium heat. Add 1 teaspoon of coconut oil.
   • c.Add the coriander seeds, dried red chilies, and fenugreek seeds. Roast for 1-2 minutes until fragrant.
   • d.Add the grated coconut and about 5-7 curry leaves. Reduce the heat to low.
   • e.Stir continuously and roast for 12-15 minutes. The coconut must turn a uniform, deep reddish-brown color without burning. This step is crucial for the flavor and color of the theeyal.
   • f.Once perfectly roasted, turn off the heat and transfer the mixture to a plate to cool completely.
3. 3

   Step 3

   • a.Grind Masala Paste
   • b.Once the roasted mixture is cool, transfer it to a high-speed blender or grinder jar.
   • c.Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides and grind again if necessary to ensure there are no coarse bits.
4. 4

   Step 4

   • a.Sauté Shallots
   • b.In the same pan, heat the remaining 2 tablespoons of coconut oil over medium heat.
   • c.Add the mustard seeds and allow them to splutter completely.
   • d.Add the remaining curry leaves and the peeled pearl onions (shallots).
   • e.Sauté for 6-8 minutes, stirring occasionally, until the shallots become soft, translucent, and lightly golden at the edges.
   • f.Add the turmeric powder and sauté for another 30 seconds.
5. 5

   Step 5

   • a.Combine and Simmer Theeyal
   • b.Pour the prepared tamarind extract into the pan with the shallots. Add salt and the optional jaggery. Bring to a boil and let it cook for 2-3 minutes.
   • c.Reduce the heat to low and add the ground coconut masala paste. Stir well to combine everything.
   • d.Add 1 more cup of water (or as needed) to adjust the gravy to your desired consistency. Remember it will thicken as it simmers.
   • e.Cover the pan and simmer on low heat for 10-12 minutes. Stir occasionally to prevent sticking.
   • f.The curry is done when the gravy has thickened and you see a layer of oil separating on the surface.
6. 6

   Step 6

   • a.Rest and Serve
   • b.Turn off the heat and let the Ulli Theeyal rest, covered, for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
   • c.Serve hot with steamed rice, appam, or idiyappam.

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