Ulli Theeyal- Shallots cooked in tangy roasted coconut gravy


Ulli Theeyal

This is one delicious curry to be had with rice. If you like coconut flavour, this is a must try. I love traditional recipes like these. This is a very classic traditional Kerala style curry.

I don’t remember from which blog I got the recipe but I had written down the recipe for this in my diary long back.

Lets get to making this dish.

Ingredients

For Theeyal Masala

1.5 tbsp Coriander Seeds

6 Dry Red Chillies

1 cup Grated Coconut

1 tsp Coconut Oil

For preparation of Theeyal

15-20 Shallots/Pearl Onions

Lemon Sized Tamarind Ball

1/2 tsp Red Chilli Powder

1/4 tsp Turmeric Powder

1 tbsp Coconut Oil

1/2 tsp Mustard Seeds

1/4 tsp Cumin Seeds

1/4 tsp Asafoetida

Salt as needed

Fresh Curry Leaves

Water as needed

 

Instructions

First soak one lemon sized ball of tamarind in 1/2 cup of hot water.

In a pan heat 1 tsp coconut oil. Add 1.5 tbsp coriander seeds and 6 dried red chillies. Fry on low flame for 1-2 mins.

 

Next add 1 cup grated fresh coconut.

 

Fry on low flame for next 9-10 mins until the coconut has turned to deep golden brown. Remove from heat and let it cool down completely.

 

Grind into a smooth powder first without adding any water first.

 

Add water little by little and make a smooth paste. Set it aside.

 

In a pan heat 1 tbsp coconut oil. Add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds. As they splutter, add 1/4 tsp asafoetida and few fresh curry leaves.

 

Now add 15-20 shallots/pearl onions. Fry them on low flame for 3-4 mins.

 

Add 1/4 tsp turmeric powder and continue to cook for another 3-4 mins.

 

Meanwhile extract the juice from soaked tamarind and strain it off.

 

Add the tamarind extract to the onions. Add salt as needed for the curry.

 

Cook on medium flame until the curry is boiling.

 

Now add the prepared masala and mix it well. If needed, add extra water depending on the thickness of the curry.

 

Add 1/2 tsp red chilli powder, mix well.

 

Cook on low flame covered until the oil has separated and is floating on top. It should take about 12-15 mins. Remove from heat.

 

Serve hot with steamed rice, appam, dosa or even idli.

Aps Notes

Adjust the amount of dried red chillies and red chilli powder depending on the spice tolerance.

If there are no shallots available, same can be made with regular onions too.

As we roast coconut in this recipe the oil might float on top so do not worry. It is a healthy fat.

Happy Cooking
Aps

 

 

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