Ulli Theeyal / Kerala Style Shallots Curry

 Ulli theeyal is a Kerala style tasty and easy to prepare roasted coconut masala curry with shallots and goes well with rice.

The following ingredients are needed to prepare Ulli Theeyal / Kerala Style Shallots Curry.

Ingredients -

Shallots (Ulli). -20 half slit
Green chillies. -2
Tamarind.        -gooseberry size
Water.              -as required
Salt.                  -to taste

For grinding Roasted Coconut Masala Paste -

Grated coconut.  -1 cup
Shallots.               -5 thinly chopped
Dry red chillies.    -6
Coriander seeds.  -1tsp
Turmeric powder. -1/2 tsp
Curry leaves. -few

For Seasoning -

Mustard seeds. -1tsp
Dry red chilly.   -1
Curry leaves.     -1sprig
Coconut oil.      -1tbsp

Instructions -

1). Peel and wash shallots. Chop 5 shallots into thin round pieces. Half slit 20 shallots. Half slit green chillies. Keep aside.

2). Soak tamarind in little water for few minutes. Squeeze the soaked tamarind and extract tamarind juice. Keep aside.

3). Heat a pan and add dry red chillies and roast on low flame. Add coriander seeds into the pan and saute for a minute on low flame. Then add grated coconut, thinly chopped 5 shallots and few curry leaves into the pan and dry roast on medium flame till the coconut becomes golden brown. Add turmeric powder and mix with all the dry roasted ingredients in the pan and switch off the flame. Once cooled grind all the dry roasted ingredients together in a mixer grinder to a smooth paste without adding water. Keep aside the ground roasted coconut masala paste.

Method -

1). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add 1 broken dry red chilly pieces and curry leaves into the pan and saute in oil.

2). Add half slit 2 green chillies and half slit 20 shallots into the pan and saute in oil for 2 minutes on low flame.

3). Add tamarind juice and required salt into the pan and mix well. Add 1/2 cup of water. Boil and cook shallots on low flame.

4). Add ground roasted coconut masala paste into the pan and mix with the cooked shallots.

5). Add required water (about 1 cup) into the curry and make a semi thick gravy consistency. Boil the shallots curry for 2 minutes on medium flame. (The curry will become thick when it cools). Switch off the flame.

Very tasty Kerala Style Shallots Curry / Ulli Theeyal is ready to serve with rice.