Ulli Theeyal
View original ↗
Dassana's Veg Recipes · by Dassana Amit★ 5.0 (7)

Ulli Theeyal

NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 3%
CARBS 9G33% OF CAL
3G FIBER2G OTHER4G TOTAL SUGAR
FAT 8G62% OF CAL
6G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Kerala-style vegetable curry made with shallots, coconut, and tamarind, delivering sour and complex spiced flavors. Traditionally served as part of festive meals.

mainindiancurrydairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 2 teaspoons coconut oil
  • ½ tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 15 whole black pepper
  • 8 fenugreek seeds
  • 2 dry red chilies (- byadagi or kashmiri, deseeded and broken or halved)
  • ½ cup tightly packed grated coconut (- fresh or frozen)
  • ½ cup water (for grinding)
  • ½ tablespoon tightly packed seedless tamarind
  • ⅓ cup hot water (for soaking tamarind)
  • 1 cup heaped pearl onions or shallots (- 175 grams pearl onions or shallots)
  • ¼ teaspoon turmeric powder
  • ½ to ⅔ cup water (to be added later)
  • ¼ to ½ teaspoon jaggery (- optional)
  • salt as required
  • ½ teaspoon mustard seeds
  • 1 dry red chili (- halved and deseeded)
  • 7 to 8 curry leaves
PREP
30M
SODIUM
292MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.