| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 1.5g | 20g |
| sugars | fibre | protein | salt |
| 7g | 4g | 4g | 0.2g |
As a fusion-food buff, I’ve savored the thrill of combining innumerable flavors. However, one dish that always keeps me coming back for more is the enchanting Kudampuli Ulli Theeyal. As a blend of West Coast freshness and my Gujarati roots, this recipe captures my heart and taste buds in a way that’s absolutely unparalleled.
A Melting Pot of Flavors
The Kudampuli Ulli Theeyal is a riveting tale of complex textures and tantalizing flavors. The unassuming shallots, complemented by a whole gamut of aromatic spices and coconut, accentuated by the tang of tamarind (or kudampuli, as we call it back in India) – each element brings its unique character to the pot. As the ingredients fuse together, they create a melodious symphony that’s both heartwarming and refreshing.
A Healthful Harmony
Aside from its unbelievable taste, what I love about Kudampuli Ulli Theeyal is the array of health benefits packed into each serving. It’s a delight to my palate and a boon to my health!
Rich in dietary fiber and vitamin B6, shallots aid digestion and contribute to heart health. The tamarind, packed with antioxidants, offers a myriad of benefits from aiding digestion to being a source of immunity-boosting vitamin C. Also, fenugreek seeds, a staple in Indian cooking, are known for their potential ability to help with blood sugar levels, and boost testosterone and milk production, depending on requirement. WebMD& Healthline provide excellent and comprehensive information about the health benefits of these individual ingredients.
The heat is perfectly balanced by cooling coriander and cumin, both praised for their anti-inflammatory properties, while a sprinkle of nutritious grated coconut adds much-needed texture and sweetness.
Pairing Possibilities
Kudampuli Ulli Theeyal is a standalone star, but it pairs wonderfully with traditional Indian flatbread (roti) or steamed white rice. Indeed, it is similar to the South Indian Huli Tovve, another lentil-based dish that aligns well with our recipe. Add a side of roasted Indian okra or Bhindi Masala to elevate your dining experience to an extravagant feast!
Whether you’re exploring Indian cuisine or looking to experiment with a new fusion recipe, Kudampuli Ulli Theeyal promises a gastronomic adventure that’s worth every minute spent in the kitchen. And who knows, maybe you’ll find is as addictive as my husband Faisal and I do. Enjoy!
What You’ll Need
- 1 cup of shallots (around 20), peeled
- 2 tablespoons vegetable oil
- 2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 dried red chilies, halved
- 1 sprig curry leaves
- 3 tablespoons tamarind pulp/paste (also known as kudampuli in India)
- 3 cups of water
- Salt, to taste
- 2 tablespoons of coriander seeds
- 1 tablespoon cumin seeds
- 3 tablespoons grated coconut
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
Method
Step One:
To begin with, take a small pan and add coriander seeds along with cumin seeds. Dry roast them over medium heat until they turn slightly golden brown. Once done, turn off the heat and let them cool down.
Step Two:
Once the seeds are cooled down, transfer them to a grinder. Add grated coconut, turmeric powder, and red chili powder to the grinder as well. Blend all these ingredients into a smooth paste by adding a little water, if necessary, and set it aside.
Step Three:
Next, heat oil in a large pan and add mustard seeds. When they start to splutter, add fenugreek seeds, halved dried red chilies, and curry leaves. Sauté everything for a minute or until the chilies turn darker.
Step Four:
Now, add the peeled shallots to the pan and sauté them until they turn a light brown. Reduce the heat to a lower setting and add the earlier prepared paste into the pan. Cook for a couple of minutes while stirring continuously.
Step Five:
In this step, you would need to dilute the tamarind pulp or paste with three cups of water. Pour this diluted tamarind water into the pan and bring the gravy to a boil.
Step Six:
Finally, add salt according to taste and let the gravy simmer for about 10-15 minutes or until the shallots are well cooked and the gravy is thickened to your desired consistency. Your Kudampuli Ulli Theeyal is ready to be served!
