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February 16, 2009

Urulakkizhangu Ulli Theeyal or Potato Onion Theeyal

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Region : Kerala
 Recipe by :
Last Updated: 16-2-2009
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Potato - 2 Nos (Medium size)
Small onions - 100 gram
Grated Coconut  -  2-1/2 cup
Coriander powder - 3 tsp
Green Chillies cut into round - 2nos
Tamarind -
Curry leaves - 2 sprigs
Oil - 2tsp
Salt - To taste
Chilli powder - 1 tsp
Mustard seeds - 1 tsp
Red Chilli  - 2 nos
  Popular Tags:
   Theeyal,   kerala recipe,   Traditional-Kerala-Dishes,  



Slice the potatoes in to 1/2 length size. Clean the small onions and cut it into lengthy pieces. Fry the grated coconut, coriander powder and chilli powder without using oil. Saute it well till the mixture gets coffee brown colour. Finely grind the mixture without using water and set aside.

Put potatoes and small onions in a vessel and allow it to get half boiled. Then add the finely ground coconut mixture and keep it in medium flame for 6-7 minutes and set aside. Add tamarind pulp and salt and keep stirring. 

Take a pan and season with mustard seeds, red and green chilies and curry leaves. Pour  it in on top of  the prepared Theeyal.

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