Ulli Theeyal is coconut based gravy dish from the Kerala cuisine with a kick of spices and the tang from the tamarind and the perfect sweetness of jaggery and subtle (very subtle) hint of bitterness of methi/fenugreek seeds. The perfect blend of flavors that poke all those taste buds very gently giving you the ultimate sense of satisfaction from a meal.
1. I have used the frozen pearl onions to make this dish and since they were really small, I have used up to 20-25 pearl onions for the same measurement of all other ingredients. [br]2. I always use a combination of Cayenne Pepper and Paprika instead of the Indian red chilli powder. Adjust the spiciness to suit your taste.[br]3. I typically cook with tamarind pulp which is concentrated and is very tangy. You can use whole tamarind instead of the pulp. If the tamarind is hard, soak it in a little water to soften it up and use the water to help you with grinding.[br]4. The traditional way of preparing Ulli theeyal involves grinding the roasted spices and coconut to a smooth paste and add this ground paste to the caramelized onions. Saute it for a few minutes and then add the tamarind juice/pulp and jaggery and bring to a boil. [br]4. Please note that this dish thickens on cooling down, adjust the consistency to suit your taste.