Ulli Theeyal – Shallots Curry – ഉള്ളി തീയല് recipe2014-08-26
- Yield : 1 bowl
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Ulli Theeyal – Shallots Curry
Theeyal, which means “burnt dish”, is a typical Kerala dish featuring burnt coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from tamarind.
Ulli Theeyal is a Kerala delicacy made with shallots or small onions cooked in a roasted coconut gravy. This dish is one of the special dish prepare during festivals like Onam. Ulli Theeyal is a simple curry full of flavors, this Ulli Theeyal makes your meal a special one. This is a tasty Kerala dish.
- Shallots / small onion - 1 cup
- Tamarind - 1 lemon size
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1/2 tsp
- Coriander powder - 1/4 tsp
- Grated coconut - 1/2 cup
- Dry red chillies - 2 nos
- Mustard seeds - 1 tsp
- Curry leaves - 2 sting
- Warm water - 1/4 cup
- Coconut oil - 4 tsp
- Salt to taste
Peel the shallots or small onions skin, wash and keep aside. Slice the small onion lengthwise into small thin pieces.
Soak the tamarind in 1/4 cup of warm water. Squeeze the pulp and strain the pulp. Keep aside.
Heat a pan and roast the grated coconut until golden brown.
Add red chilly powder, turmeric powder, coriander powder, on low flame for 2 minutes. Keep it aside and let it cool for 2 minutes.
Grind this with little water to a smooth paste.
Heat a pan with 2 tsp of coconut oil add sliced shallots and saute until slightly browned. Add the ground mix and tamarind pulp salt. Reduce flame to low-medium and cook for another 3 minutes. Put off flame.
Heat 2 tsp coconut oil in a pan and splutter mustard seeds curry leaves,red dry chillies and saute for 2 minutes.
Pour this over the theeyal.
Tasty ulli or small onion theeyal is ready.
Serve hot with rice.
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