ഉള്ളി കറി

This is a wonderful sidedish to our Kerala Cuisine, mostly associated with part of the traditional Onam Sadhya, but if you like onions, and we certainly do, I promise you it is very difficult to resist not having it fairly frequently as a side dish to any curry or just with some rice or even just with a couple of freshly made chapattis or parathas. The choice is yours – all I am asking is that you please do give this dish a try.

Before you start your preparation make sure you have a small face towel near you (to wipe away the ‘tears’ which will come from peeling a small heap of tiny onions), some music to while away the time needed for peeling and also assemble all the remaining ingredients within easy reach.

For the Theeyal you see in the final dish I used 2 heaped cups of peeled onions – and as you can see there is not too much to show for in the end and that’s the reason why I normally make 2 or 3 times the amount for us two!!

Soak a small lump of Tamarind pulp in luke warm water for 15 mins, squeeze, discard the pulp but retain the brown water for later.

Over medium to lowish heat gently fry 1.5 cups of grated coconut*, 5 dry red hot chillies*, 1.5 tsp of coriander seeds, 1-2 Tbsp of sliced onions, 1 Tbsp of broken cashewnuts*, – keep gently stirring all the time, if anything burns throw away and start afresh.

The coconut should take on a dark! Colour (I personally prefer just a slight shade lighter).

When done, let it cool down a bit and then in your Mixy grind all this to a very fine paste, adding a spoon full of water if needed. Keep aside.

Now in a large deep pan or wok heat up 2 tsp of coconut oil* or vegetable oil if preferred, still working on low heat now, add a dash of turmeric powder, mix and then add all your washed little onions and at least 6 green chillies*, slit in half.

Keep stirring until everything is well mixed, turn up your heat to medium, keep stirring and once the onions start taking on colour add the tamarind water. Bring this quickly to a boil, add all the ground masala from your Mixy, check for salt and also add some more plain water, maybe ½ cup or so. Stir once more, cover with a lid, turn down the heat a bit and let it cook until the gravy thickens. This might take anything from 15 to 20 minutes – just keep checking. At the very end, when everything is cooked, add 1-2 tsp of brown sugar*, mix and serve.

Now in a small pan heat 1 tsp of coconut oil, add just ¼ tsp of mustard seeds and a tiny pinch of fenugreek seeds (rubbed between your fingers to release their beautiful flavour) and 1 or 2 dried red chillies, and when the seeds finish crackling, pour this over your Ulli theeyal.

Bring to your table and watch the smile on the faces of all who are eating this – like we do shortly when we sit down for our lunch.

Notes:
• Try to use very small onions, otherwise cut in half.
• Frozen grated coconut is fine but never use dehydrated!!
• You can of course use less or more of those red chillies, but 5 are just right (I think).
• Use broken cashewnuts, they are cheaper than the whole once – after all they go into the Mixy.
• Personally I only use a tiny amount of Sweetener.
• If you can get coconut oil use it, it brings out the flavours more – otherwise vegetable oil is fine.
• And by the way – it tastes even better the next day IF you have any left.

Carina