Wednesday, June 4, 2014

Ulli Theeyal - Kerala Style Vathakuzhambu

Ulli means "small onions" in Malayalam.This recipe is very much similar to Small Onions Vatha Kuzhambu that I had posted earlier in this blog
The difference between the two is in ulli theeyal freshly ground masala is added along with coconut where as in small onion vathakuzhambu is made from sambar powder / vathakuzhambu podi
Again in the orginal recipe coconut is fried along with other masala ingredients but I added it as a paste towards the end
It can be served along Curd Upma,Little Millet Curd Bhath so also with regular Curd Rice

Ingredients
Part 1 - Masala Powder Kuzhambu Podi / குழம்பு பொடி
  • Oil - 1 teaspoon
  • Coriander seeds - 1 tablespoon
  • Red chillies -  6 - 8 nos
  • Methi seeds - 1/2 teaspoon
  • Urad dhal - 1 teaspoon 
  • Cumin sees / jeera - 1/2 teaspoon
  • Pepper - 3 nos

Part 2 - Seasoning and Saute
  • Coconut oil / refined sunflower oil - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Dried red chilly - 1 no:
  • Curry leaves - little
  • Hing - little
  • Small onions - 200 g (peeled and chopped)
Part 3 - Tamarind Extract
  • Tamarind - 1 lemon sized ball
  • Luke warm water - 2 cups (to soak tamarind)
  • Salt - 1 teaspoon
Soak tamarind in luke warm water for 15 minutes. Squeeze the tamarind pulp and extract the water.Do it once more .Dissolve salt in itand keep it ready.Discard the pulp

Part 4 - Garnish
  • Coconut pieces - 1/2 cup
  • Water - little
Grind coconut pieces to a smooth paste with little water

Method
Step 1 - Preparation of Kuzhambu Podi
  • Heat oil in a pan fry red chillies first, then add urad dhal followed by jeera,methi seeds and coriander seeds.Switch off the stove
  • Add pepper and fry for a minute
  • Cool it  and grind it into a powder

Step 2 - Seasoning and Saute
  • Heat oil in a kadai.Season with mustard seeds, hing , red chilly and curry leaves
  • Now add onions and saute it with a pinch of salt in medium flame
Step 3 - Ulli Theeyal
  • Pour the tamarind extract
  • Allow it to boil till the raw smell goes
  • Dissolve the kuzhambu podi prepared in "Step 1" in little water and add it now
  • Mix well and cook it closed for 5 minutes
Step 4 - Garnishing
  • Add coconut paste now
  • Mix well.The colour will become pale now
  • Keep it closed and cook for a minute till the first boil comes
  • Switch off the stove and keep it closed for 10 minutes before serving
Ulli Theeyal is ready.Serve hot with rice and Beans Parupu Usili