Ulli Theeyal / Kerala Shallot Curry

by Evergreendishesdev | Oct 2, 2018 | accompaniments, side dish, traditional recipes, vegan | 29 comments

Ulli theeyal/ kerala shallot curry is a tasty accompaniment with hot steamed rice. It is often prepared in daily cooking in Kerala cuisine.

Kerala is a state in the south western region of India, a beautiful state and a tourists pride. As one enters the state, palm lined beaches and backwaters, a network of canals and estates of spices, tea and coffee are witnessed and mesmerising. It is called as “Gods Own Country” and ” Land of Spices”

But the recent devastation has taken a toll of the life of most people. It was one of the severe floods that the state has witnessed in last hundred years. Many people lost their lives while some are left homeless and still struggling. My heart goes out to these poor souls.

Shhhhh Secretly Challenge group has now reached Kerala where we are paired and given two ingredients to prepare dish of a particular selected state. I was paired with Vidya Narayan who blogs at Masala Chilli and she gave me shallots and tamarind as the secret ingredients. Do visit her blog www.masalachilli.com for delicious dishes.

The recipe that I have chosen to prepare is the Ulli Theeyal, a kerala style onion curry. It is tasty and pairs well with hot steamed rice. A mixture of spices are roasted and powdered, the shallots are cooked in seasoning and then tamarind pulp is added to it along with the spice mix.

As every cuisine, Kerala cuisine too is unique, different and tasty. Fresh grated coconut is one of the essentials in their cooking. Spices as cumin and pepper are regularly. Vegetables of many kind are consumed. Shallots are commonly used in this cuisine. The oil generally used is coconut oil. Now, let’s get cooking Ulli Theeyal

ulli theeyal

Ulli Theeyal / Kerala Shallot Curry

Ingredients:

For the curry:

300 grams shallots
4 cloves garlic
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon chilli powder
small lemon ball sized tamarind
salt

For the paste:

1/2 cup fresh coconut
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
4 dry red chilly
1/4 teaspoon fenugreek seeds
2 tablespoon coconut oil
1/2 teaspoon mustard seeds

For the tempering:

1 teaspoon coconut oil
1/4 teaspoon mustard seeds
curry leaves
2 dry red chilly

Method:

Remove the skin of the shallots.
Soak tamarind in water.
Dry roast the spices for a few minutes, put them aside, then dry roast the coconut until it is golden in colour and you get a good aroma.
Let cool. Grind all ingredients to a paste with water.
Take oil in a pan, add the mustard seeds, as it crackles put turmeric powder and the shallots. Let cook for four to five minutes.
Extract the pulp from the soaked tamarind.
Add the pulp to the shallots, let cook for ten minutes.
Put the ground paste and salt to it. Let cook for two minutes.
Make seasoning, heat coconut oil, add the mustard seeds, as it cracles put the dry red chilly and curry leaves. Pour it over the curry.
Ulli Theeyal is ready to serve.

Take a tip:

I have not made it very spicy, add two more dry chilly while roasting if you want.
Shallots can be easily peeled by putting in water.
Oil may be added while roasting the ingredients but I have not used.
Use coconut oil for a good taste of the dish.

making of ulli theeyal

Evergreendishesdev