ULLI THEEYAL

This thick sambhar is a kerala cuisine and is had with boiled rice. It is thick and more like south indian vethakuzhambu or amti as maharashtrians call ie

Ingredients :

Small onions – ½ cup

Salt to taste

Tamarind soaked in hot water – lemon size ball

Roast and grind into a paste :

Coconut oil – ½ tsp

Red chillies – 4-5

Coriander seeds – 3 tsp

Jeera – 2 tsp

Methi seeds – 1 tsp

Pepper – 2 tsp

Fresh grated coconut – 1/3 cup

For tempering :

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Methi seeds – ½ tsp

Turmeric powder – 1 tsp  

Curry leaves – 5-6

Method :

1)     In a pan take ½ tsp coconut oil

2)     Add all the ingredients for roasting, roast till the coconut gets brown. (do not over fry the ingredients as you will get a burnt smell), add water and make a paste of this

3)     In a pan take 1 tbsp coconut oil, splutter mustard seeds and methi seeds

4)     Add turmeric powder and onions, sauté till onions turn light brown

5)     Remove tamarind  pulp, add salt and boil till the raw smell of the tamarind goes off

6)     Add the ground paste, curry leaves and boil for another 3-4 mins

7)     Serve this hot with plain steamed rice and ghee

Note :

You can grind 3-4 roasted onions also with the paste for better taste