Ulli Theeyal / Chinna vengaya Theeyal / Shallots in roasted coconut gravy

Ulli theeyal is one of the most popular dish of Kerala and in some parts it is also served as part of sadhya. This recipe is passed to me from my mom. Settled in Tamil Nadu my mom and my MIL are specialized in , both style of cooking  and for me , anything that tastes great is my favorite. Whenever we go for vacation to Kerala my peramma (periamma) use to make theeyal in her own style with other  lip-smacking delicacies.

Theeyal means 'burnt or fried dish' where the coconut is roasted  till dark brown and is added  to the gravy. It is the main ingredient of the gravy and gives a dark colour to it. It is spicy & tangy and goes well with steamed rice.  My mom prepares it whenever guests arrive or during some special occasions. She also makes this theeyal with other veggies like yam, raw banana and brinjal and i love all . For a change from the regular sambar and rasams i prepare it rarely during some festivals.

Ulli Theeyal / Shallots in roasted coconut gravy Recipe - Ingredients:
Cooking time: 30 mins | Recipe Cuisine: South Indian | Recipe Category: Side dish.

Ulli / Chinna Vengayam -  2 cups ( Cut into thin strips)
Green chili slit  - 3 nos
Curry leaves  - 3 - 4
Tamarind -  Juice of one gooseberry size ball
Jaggery syrup - 1/4 cup
Oil - 1 tbsp
Salt to taste.

To roast and grind:
Coconut grated - 1 1/2 cup
Jeera/cumin seeds  - 1/4 tsp
Coriander powder  -  1 tsp
Red chili powder  -  2 tsp
Turmeric powder  - 1/2 tsp
Coconut oil  - 1 tbsp

To temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Dry red chili  - 2 broken
Curry leaves - a handful
Coconut pieces - 1 tsp (optional)

Method:
1. Keep the sliced onion and coconut ready.

 

2. Heat a kadai with 1 tbsp oil and fry the coconut till dark brown along with other spices. Cool it and grind it to a smooth paste without adding water and keep aside. This is called as 'Varuthara'. It can be refrigerated and used as required.

 

3. In the same pan add a tbsp of oil and saute the onion until golden brown. It will take  5 mins.

 

4.Now add green chili , curry leaves and  grinded coconut paste saute for a couple of mins.

 

5. Add tamarind juice, jaggery syrup along with 1 cup of water and let it to boil.

 

6. Add salt and check the sourness and adjust accordingly.
7. Once the gravy is thickened switch off .
8. Temper the ingredients under 'to temper' and season the gravy.

 


Serve with hot steamed rice.

Note:

• This is a slightly thick gravy, if you want it thin you can add more 1/2 cup water. 
• First let the coconut to get brown and add the powders at last or-else  it would get burnt. 
• It is said not to add water to grind the paste, but if want, you can add little water. In that case it is not advised to store.