Topic started by Sanjana (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Mon Mar 29 15:45:04 EST 2004.
All times in EST +10:30 for IST.

DOES ANYONE KNOW A TESTED RECIPE FOR ULLI THEEYAL. THANKS.

Responses:

• From: Shoba (@ bb220-255-37-67.singnet.com.sg) on: Tue Mar 30 23:33:33 EST 2004
  
  Hello Sanjana!
  
  Here's the recipe for ulli (small onions) theeyal:
  
  Ingredients
  
  1. 2 cups grated coconut
  
  2. 4-6 dry chillies (depending on how hot you want the dish to be)
  
  3. 1 tea spoon coriander seeds
  
  4. 1 table spoon sliced ulli (small onions)
  
  Fry the above and grind to a smooth paste. Keep aside.
  
  5.turmeric powder
  
  6. 250-300 gms peeled and washed ulli (small onions) preferably the same size.
  
  6. 6 green chillies, slit
  
  7. extract 1 cup juice from tamarind, the size of lime.
  
  8. 1/2 cup water (not for extracting juice)
  
  In the same pan, heat some oil and add turmeric powder. Stir for a bit, and then add the washed whole small onions and green chillies. When the onions begun to change colour, add the extracted tamarind juice. When it comes to a boil, add the ground masala, salt and 1/2 cup water and bring to boil. Lower flame and let it cook till gravy thickens.
  
  9. Coconut oil, , salt, curry leaves, mustard seeds, 2 dry chillies.
  
  Heat oil, burst mustard seeds, add pieces of dry chillies, followed by curry leaves and add to the gravy.
  
  Note:
  
  1. You can cut down cooking time and save endless washing by using the same vessel for frying the masala, followed by spluttering of mustard seeds (thaalikku stage)and then adding the turmeric and onions etc etc.
  
  2. The entire dish can be prepared using maximum 2 table spoons of oil.
  
  3. Always keep flame at medium-to-low to avoid over cooking, preserving taste & nutrients and also discolouring your cooking vessel!
  
  4. The gravy shouldn't be watery. Also, you can substitute whole small onions with brinjal, lady's finger, drumstick etc., This dish has a close resemblence to Tamil Nadu's vattal kozhmbu and kaara kozhmbu.
  
  Shoba
  
  
• From: Sanjana (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Apr 9 21:37:57 EDT 2004
  
  Thanks Shoba
  
  
• From: Shoba (@ pcproxy2.singnet.com.sg) on: Fri Apr 9 23:40:28 EDT 2004
  
  You're most welcome Sanjana :-)!
  
  Shoba
  
  
• From: Madhu (@ lan-202-144-61-145.maa.sify.net) on: Sat Apr 17 04:41:30 EDT 2004
  
  Apart from doing the above, grind 50 gms of cashew nuts also while preparing the paste. It gives excellent taste. This recipe was given by Aachi Manorama in Kumudam.
  
  
• From: ashley (@ 69.151.4.221) on: Mon Apr 26 22:53:31 EDT 2004
  
  good
  
  
• From: ash nair (@ leic-cache-1.server.ntli.net) on: Sun Sep 12 08:04:43
  
  very clearly written in easy step by step. I tried it and it came out excellent (yummy!!) just like my mom makes:-)
  thanks shoba
  
  
  
  
  
• From: Rema (@ cs78176210.pp.htv.fi) on: Wed Sep 15 02:52:46 EDT 2004
  
  Shoba, thnx for the xcellent recipe, it came out really well and yummy, i cud not resist eating it. Though we make vathakuzhambu in similar way, it did have a mallu touch which is what i was looking for. thnx a lot.
  
  

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