Kerala Style Muringaykka Ulli Theeyal – Drumstick & Shallots in Roasted Coconut Gravy
Kerala Style Muringaykka Ulli Theeyal – Drumstick & Shallots in Roasted Coconut Gravy

Kerala Style Muringakka Ulli Theeyal – It’s a Kerala style Theeyal preparation with drumsticks and shallots in roasted coconut gravy.

Best combination

  • Rice + Moru curry

Kerala Style Muringakka Ulli Theeyal | Drumstick & Shallots in Roasted Coconut Gravy

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1. Drumstick - 2 Big - Slitted and cut into 2 inch pieces (Muringaykka)
  • 2. Shallots - 1/2 Cup - Chopped (Chuvannulli)
  • 3. Garlic - 1 Tablespoon - Chopped (Veluthulli)
  • 4. Green chilly - 4 Nos - Slitted (Pachamulak)
  • 5. Curry leaves - 1 Stem
  • ------------------------------------------------------------------------
  • 6. Turmeric powder - 1/4 Teaspoon (Manjal podi)
  • 7. Red chilly powder - 1 Teaspoon (Mulakpodi)
  • 8. Coriander powder - 1 1/2 Teaspoon (Mallipodi)
  • ------------------------------------------------------------------------
  • 9. Tomato - 1/2 Cup - Choppped (Thakkali)
  • ----------------------------------- To roast and grind -------------------------------------
  • 10. Coconut - 1 Cup - Grated (Thenga)
  • 11. Shallots - 1 Tablespoon - Chopped (Chuvannulli)
  • 12. Garlic - 1/2 Tablespoon - Chopped (Veluthulli)
  • 13. Curry leaves - 5 Leaves
  • ------------------------------------------------------------------------
  • 14. Coocnut oil - 1/2 Tablespoon (Velichenna)
  • 15. Salt - As required

Instructions

  1. Dry roast ingredients 10 – 13 till brown color with out getting burnt.
  2. Cool down the roasted coconut mixture to room temperature.
  3. Make a smooth paste of the coconut mixture without adding water and keep aside.
  4. Heat oil in a pan and saute ingredients 2 – 5 till shallots become translucent.
  5. Add drumstick pieces and saute again for 3 minutes.
  6. Add ingredients 6 – 8 one by one and saute well in very low flame.
  7. Add chopped tomato and saute till tomato become soft.
  8. Add ground coconut mixture, 2 1/2 cups of water and salt and let it boil.
  9. After boiling, set the flame to low – medium and cook the pan covered till done. (Around 15 minutes/ or till the gravy thickens)

Notes

• Roast coconut in low flame continuously stirring to not to burn the coconut. • Roast the coconut till brown color. • Finely and evenly grated coconut will be roasted fast and perfectly. • Grind/ powder the roasted coconut without water. If the coconut has less oil content it will yield a powder form else it will be in a smooth paste. • The color of the curry will vary depends on the fried level of coconut.

 

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