Ulli Theeyal by Sudscooks
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★ 4.3
South Indian • Kerala • Main Course Gravy
Ulli Theeyal by Sudscooks
19 mins
4 servings
Cooked 200+ times recently
VeganAbout this dish
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas
Ingredients · 10
- 3 tbsp Coconut Oil
- 0.75 tsp Mustard Seeds
- 0.25 tsp Methi Seeds
- 100 g Grated Coconut
- 200 g Sambar Onions (peeled)
- 10 Curry Leaves (washed)
- 1 tsp Tamarind Paste
- 120 ml Water
- 2 stems Coriander Leaves (minced)
- Spices (Chilli, Coriander, Turmeric as required)
Instructions
Roast the Coconut Base
- Add
How
Add coconut oil, mustard seeds, methi seeds, and grated coconut to The Upliance jar. This forms the aromatic base of the dish.
The device will roast the mixture
- Grinds
- Sautés
- Stirs
- 3 min
How
The device will roast the coconut and spices on medium heat for about 2-3 minutes with automatic stirring until golden brown. Once done, remove and blend to a fine paste.
Cook the Theeyal
- Add
- Grinds
- Sautés
- Simmers
- 15 min
How
Add fresh oil, sambar onions, curry leaves, tamarind paste, water, spices, and the blended paste back to The Upliance jar. The device will sauté and simmer on low heat for 12-15 minutes.
The dish is ready
- Serve
How
The gravy reaches a rich, dark consistency. Garnish with fresh coriander leaves and serve hot with rice or parathas.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
515
Calories
18g
Carbs
3g
Protein
51g
Fat
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