Ulli Theeyal / Kerala Style Theeyal Recipe / shallots recipes

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Ulli Theeyal / Kerala Style Theeyal Recipe

Ulli theeyal is a Kerala dish which tastes awesome. Ulli meaning onions and theeyal means something that browns in the pan. As the name suggests we are going to brown the grated coconut and prepare a masala for this spicy dish.

In this dish we are using shallots ( small onions ) also known as sambar onions or pearl onions. They get a lovely taste after getting cooked in the tamarind juice along with the masalas. The masala that we prepare is a bit spicy, though. It has all the three tastes namely sweet, spicy and tangy - sweet from the jaggery that is added at the end of the preparation.

I would consider it a kind of rasam which is spicy and has the vegetables along with roasted coconut bringing out a unique flavour and aroma. You could add any kind of veggies like drumstick, potatoes, ladies finger, bitter gourd etc. , are a few to name. After preparing malai methi Gobi with shallots, I had some more of them in my pantry, so went ahead and prepared this dish for a weekend lunch.

It was very tasty, especially the tiny pearls in the spicy and tangy sauce. You can also check my shallots sambar recipe.

Preparation

Soak tamarind in water and extract the juice and keep aside. Dry roast the spices one after the other separately starting with coriander seeds. Fry them until crisp and a nice aroma comes from it.

Next, dry roast the black pepper corns and red chillies together until the red chillies turn dark in colour.

Lastly fry the mustard seeds, cumin seeds and fenugreek seeds together until the fenugreek seeds turn brown in colour and the mustard seeds start to crackle.

Transfer all these spices to another plate and allow to cool. Now dry roast the fresh grated coconut on a low flame until it browns completely.

Keep stirring continuously to avoid burning and uneven browning.

Allow to cool. Take another vessel and add coconut oil. Do the tempering with mustard, cumin and methi seeds.

When they crackle add curry leaves, ginger garlic paste and hing.

Now add turmeric powder, shallots and salt and give a nice toss.

Add enough water and cover with a lid and cook for a while.

Remove the lid, pour in the tamarind juice and jaggery and mix well. Cover again and cook until the shallots are cooked. Meanwhile, put all the roasted spices along with browned coconut in a mixie jar and make a fine powder or paste by adding little water to it.

Add this powder to the cooked shallots mixture and mix well.

Check for seasoning and cook until it comes to a boil. Switch off the flame and serve hot with steamed rice accompanied with papads or fryums.

Ingredients

Coconut oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1/2 tsp

Methi seeds  1/4 tsp

Curry leaves  few

Ginger garlic paste  1 tsp

Turmeric powder  1/2 tsp

Hing  pinch

Shallots  1 cup

Tamarind lemon size

Salt to taste

Jaggery  2 tbsp

Spices to roast

Coriander seeds  1 tbsp

Black pepper corns  1 tbsp

Red Chillies  6

Fenugreek seeds  1/2 tsp

Mustard seeds  1/2 tsp

Cumin seeds  1/2 tsp

Grated coconut  1/2 cup

Method

1. Extract tamarind juice and keep aside.
2. Dry roast all the spices mentioned under ' spices to roast' separately one after another on a low flame until crisp. Allow to cool.
3. Dry roast grated coconut on a low flame until it browns completely. Keep stirring. Allow to cool.
4. Make a fine powder or paste of the above roasted spices and keep aside.
5. Take another vessel and add coconut oil.
6. Once hot, add mustard, methi and cumin seeds.
7. When they splutter, add curry leaves, ginger garlic paste and hing. 
8. Add turmeric powder, shallots and salt and mix well. 
9. Add enough water and cook covered.
10. After a while, add tamarind juice and jaggery and again cook covered.
11. Once the shallots are cooked, add the ground masala and mix well.
12. Check for seasoning.
13. Cook until it starts boiling and switch off the flame.
14. Serve hot with rice.

Notes

• Theeyal can be prepared with any kind of veggies like drumstick, potatoes, ladies finger, bitter gourd etc.,.
• You can also add 1/2 tsp of fennel seeds to give a lovely flavour to the dish.
• If its too spicy for you, you could consider adding a dollop of ghee and relishing the theeyal. 

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Karivepaku Podi / Karivepaku Karam podi / Idli Podi / Curry leaf Powder Recipe

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Karivepaku Podi / Karivepaku Karam podi / Idli Podi / Curry leaf Powder Recipe

Today recipe is curry leaf powder which can be served as a side dish for idli, dosa and rice. Mix it with hot steamed rice with a dollop of ghee and it tastes just amazing. I wanted to do this karampodi for a long time but I could not lay my hands on some fresh leaves hence it had been on the to-do list for quite sometime now.

 

I generally prepare this podi often in my house for 2 main reasons. Firstly, it is healthy and secondly, these kind of chutney powders come in handy on busy mornings when you do not have time to prepare chutneys.
The preparation of this curry leaf chutney powder is very easy with few basic ingredients. There are many variations to prepare this karivepaku karam podi or idli podi. I will update about the other versions as and when I come across them or prepare them.

You can view my other chutney powder recipe - munagaku chutney podi ( drumstick leaf chutney powder )    . 

Preparation

Separate the leaves from the stalk. You can retain the stalks if they are tender. Wash them well and spread then on a cotton cloth to dry them until there is no moisture left on them. In the meantime, put a pan on flame. Add oil and channa dal and roast until light brown in colour.

Transfer to another plate to cool. In the same pan dry roast mustard seeds, cumin seeds, pepper corns, garlic pods, green chillies and tamarind and curry leaves separately one after another until crisp.

           

The curry leaves should be real crisp such that they should be able to break easily when taken in between your fingers. Allow all these ingredients to cool completely. Put them in a mixie except curry leaves along with salt and blend to a coarse powder. Now add the curry leaves and grind together to coarse or fine powder. 

I have grounded to a texture which is neither coarse or fine. Enjoy with idli or rice.

 

Ingredients

Curry leaves  1 bunch OR 5 cups of leaves
Channa dal  1 cup
Cumin seeds  2 tsp
Mustard seeds  1 tsp
Black pepper corns  1 tbsp
Garlic pods  7-9 
Green chillies  4
Tamarind  small ball ( a little more than that of as shown in the picture )
Salt  to taste
Oil  1 tsp

Method

1. Separate the leaves from their stalks and wash well.
2. Dry them on a cotton cloth in shade such that there is no moisture left on them.
3. Heat a pan and add a teaspoon of oil in it.
4. Add channa dal and fry until it changes to light brown colour. Remove to another plate to cool.
5. In the same pan, roast the cumin seeds, mustard seeds, black pepper corns, garlic pods, curry leaves and tamarind separately one after another.
6. Allow all these ingredients to cool completely.
7. Put them in a blender along with salt and grind to a fine or coarse powder.
8. Enjoy with hot steamed rice or dosa or with idli.

Notes

• Dry roast curry leaves until real crisp. If you take them between your fingers, they should be able to break easily.
• There are other variations of curry leaf powder which I will sharing soon.
• You can also add few methi seeds if you wish. 
• Increase the amount of tamarind by little if you want it sour. You can also add aamchur powder ( dry mango powder ) instead of tamarind.
  
  
  
  

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Gobi Methi Malai / Matar Methi Malai / Gobi masala Side dish

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Methi Gobi Malai / Matar Methi Malai / Methi Matar Malai / Restaurant Style Side Dish 

Gobi Methi Malai is prepared on the similar ways of Methi paneer Malai. Methi Malai is the base for both these curries. This is the season of fresh methi leaves and big big fresh cauliflowers. So I wanted to make best use out of them. I purchased these methi leaves in bulk ( almost 8 bunches ) and prepared kasuri methi with 6 of those bunches. I have used 1 bunch for the preparation of this curry. There are more recipes to come using the methi leaves. So watch this space for more.

The gravy is made with shallots ( sambar onions or small onions ) to make the gravy more tasty. You can use normal onions but the shallots are more sweeter and softer which combines very well with the milk cream ( malai ). Instead of direct cream I am using milk which is boiled to thicken it and then used in the gravy. The shallots when cooked in the milk gives a creamy and silky texture to the gravy. This gravy is similar to the that of the restaurant gravies. So you get the feel of restaurant food at your home. And your kids will love it.

The bitterness from the methi leaves is all absorbed by the creamy milky gravy resulting in a rich, smooth and silky curry which gives you the feel of restaurant eating.

Preparation

Take milk in a pan or vessel and put it on flame. Add cinnamon stick, cloves, cardamom, shallots, green chillies and ginger garlic paste.

Cook this until the shallots become soft and tender. Switch off the flame and let it cool. Take another pan and add oil in it. Temper it with cumin seeds.

When they splutter, add methi ( fenugreek ) leaves and turmeric powder.

Mix well and sauté until they wither. Now add cauliflower florets and green peas.

Add salt and cook covered until the cauliflower is cooked. Stir in between so that the curry do not stick at the bottom of the pan. 

In the meantime, blend the shallots along with other spices and milk in a blender to a smooth paste. Keep aside.

Add this to the cooked cauliflower and green peas.

Mix well and add tomato sauce.

Sprinkle chilli powder and garam masala powder.

Adjust the consisitency by adding water or milk. If you want a rich gravy, add milk else you can add water. Check for seasoning and remove from flame. Serve hot as a side dish for chapathi, roti or naan. This side dish serves as an accompaniment with any mildly spiced pulavs like Carrot Fried Rice,  Coriander Coconut Pulao, Mango rice. 

Ingredients

Milk  2 cups

Shallots  2 cups

Cinnnamon stick  1" piece

Cloves  3

Cardamom  3

Ginger Garlic paste 1 1/2 tsp

Green chillies  2

Oil  2tbsp

Cumin seeds  2 tsp

Methis leaves  2 cups ( loosely packed )

Turmeric powder  1 tsp

Cauliflower florets  2 cups

Green peas  1 cup

Salt  to taste

Tomato sauce  1 tsp

Chilli powder  1 tsp

Garam masala powder  1 tsp

Method

1. Cook shallots, ginger garlic paste, green chillies, cardamom, cinnamon stick and cloves in milk until the shallots are cooked. Allow to cool. 
2. Heat oil in another pan and temper with cumin seeds. 
3. Add the methi leaves ( fenugreek leaves ) and sauté until the leaves wither. 
4. Now add the chopped cauliflower florets and green peas. 
5. Add salt and cook covered until the cauliflower is cooked. Stir in between. 
6. Make a smooth paste out of the cooked shallots along with other spices. 
7. Add this paste to the cooked cauliflower and mmix well. 
8. Add tomato sauce, chilli powder and garam masala powder. 
9. Adjust the consistency by adding more milk or water depending on the richness of the curry you prefer.
10. Check for seasoning and serve as a side dish for chapathi, roti, naan or any flavored rice.

Notes

• You can add cashews or melon seeds in the milk to make it more rich, ( just around 2 tbsp. ).
• If you do not have shallots, you can prepare this this methi malai with normal onions. 
• To get a white gravy just like the restaurant ones, skip adding the turmeric powder. I was health conscious, so I tend to add turmeric in almost all my preparations. But if you are presentation conscious, just skip adding the turmeric powder. 
• Do not cook the curry for long after adding the paste as it will soften the cauliflower too much and it will tend to become  a paste. Of course, this is a good way to get your toddlers eat the curry.
• You can also use frozen green peas for the preparation of this gobi methi malai. Add it after you add the shallots paste.

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

Hi friends, today's recipe is another dish with broccoli. I have already posted a recipe of Broccoli - a basic stir fry with capsicum. Broccoli rice dish is a quick lunch box recipe which comes in handy during any busy day.
This flavoured rice is not so spicy. Its mildly flavoured with the typical Indian spices that go very well with broccoli. The addition of sweet corn makes it sweet and delicate. Overall, the broccoli rice is a neat and clear recipe with no much of preparation beforehand.

I have prepared this vegetarian broccoli rice in a pressure cooker making the task much more easier and faster. I have used the normal rice and not the basmati rice which I generally use  for flavoured rice, pulavs and biryanis. However, this broccoli sweet corn recipe is an exception. Now this rice dish is just an idea of preparing these kind of dishes, but you can always modify the recipe to suit your and your family's tastes and likes. 

You can also try other rice dishes like

Carrot Fried Rice

Coriander Coconut Pulav 

Mango Rice

Sprouted Channa Palak Rice

Amaranthus rice in coconut milk

Vaangi Bath Recipe

Methi Peas Pulav

Spinach Rice

Preparation

Chop the veggies into chunks and get them ready. Heat oil and ghee in a pressure cooker.

Add cumin seeds along with the spices namely dalchin ( cinnamon ), bay leaf, cloves, black pepper and cardamom. Do add the cashews also and sauté for a few seconds.

When the cashews turn light brown in colour, add sliced onions and slit green chillies.

Allow the onions to become transparent. Now put the ginger garlic paste.

Mix thoroughly and add the methi leaves.

Fry until the leaves wither. Now add the broccoli, carrot and sweet corn.

Mix well and add the diced tomatoes. Tomatoes are optional. If you wish, you can just skip them and add a little curd.

Saute for a few seconds and add the washed rice and biryani masala powder.

Add sufficient water and salt and cover with the lid.

Cook for 3-4 whistles. Serve hot with any raita of your choice. Or pack for lunch box.

Ingredients

Oil  1 tbsp 
Ghee  2 tbsp.
Bay leaf  1
Black pepper corns  13 - 15 corns ( in number )
Cloves  3
Green Cardamom  1
Cinnamon Stick  1"
Cumin seeds  1tsp
Cashews fistful
Onions 1 big
Green chillies  2
Ginger garlic paste 1 1/2 tsp
Methi Leaves  1/2 cup
Broccoli  1 cup
Sweet corn  1/2 cup
Carrot  1/2 cup
Tomatoes  1 big
Rice  1 1/2 cup
Biryani masala powder  1tsp
Salt to taste

Method

1. Heat oil + ghee in a pan and add the spices along with cumin seeds and broken cashews. 
2. When the cashews are coloured, add the sliced onions and slit green chillies.
3. Add the ginger garlic paste when the onions turn translucent. Saute for a few seconds. 
4. Now add the finely chopped methi leaves. Cook until they wither. 
5. Add the broccoli, carrot and sweet corn and mix. 
6. Add the tomatoes, washed rice, biryani masala powder and salt. 
7. Add enough water and cover with lid. Cook until 3 -4 whistles.
8. Serve hot with any raita or plain curd.

Notes

• You can always increase or decrease the amount of veggies in these kind of dishes. I love to have more veggies in every bite, hence add more veggies. 
• You can use any kind of veggies like beets, paneer, beans, etc,. as per your availability. 
• Addition of mint leaves will also give a unique flavour and aroma from the dish. 
• You can skip the tomatoes and add 5 tbsp. of curd .

  

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