Ulli Theeyal is a spicy curry of shallots cooked in paste of roasted coconut and other spices along with tamarind extract. It pairs well with hot steamed rice.
Course dinner, lunch, lunch ideas, Side Dish
Cuisine kerala, south india
Keyword kerala shallot curry, shallot curry, ulli theeyal
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Jayashree
Ingredients
For the curry
300gramsshallots/ small onions
4clovesgarlic
2tablespooncoconut oil
1/2teaspoonmustard seeds
1/2teaspoonchilli powder
tamarindsmall lemon size ball
salt to taste
For the paste
1/2cup fresh coconut
1tablespooncoriander seeds
1/2teaspooncumin
4dry red chilli
1/4teaspoonfenugreek seeds
For the tempering
2teaspooncoconut oil
1/4teaspoonmustard
2dry red chilli
a few curry leaves
Instructions
Remove the skin of shallots.
Soak tamarind in water.
Dry roast the spices for a few minutes. Put them aside.
Dry roast the coconut until light brown in colour.
When cool, grind the ingredients to a paste.
Heat oil in a pan, add mustard seeds, as it crackles put the shallots and garlic cloves in it. Let cook for sometime.
Extract tamarind pulp.
Put the pulp to it, let cook for ten minutes.
Add the ground masala, chilly powder and salt to it. Let cook for sometime.
In a small pan, make the tempering. Heat oil, add mustard seeds, as it crackles, thrown in red chilly and curry leaves. Pour it over ulli theeyal curry.
Notes
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.