Ulli theeyal

Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.

You need –

  • Shallots/ pearl onions – 1 cup, Cut into half if big
  • Grated coconut – 3/4 cup
  • whole coriander – 1.5 tablespoons
  • Whole died chili – 3-4 or per taste
  • curry leaves – 2+ 1 sprigs
  • Turmeric powder – 1/4 teaspoon
  • Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted
  • water – as required
  • salt – to taste
  • Coconut oil – as required

For tempering-

  • Mustard seeds – 1/4 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Dried chili – 1
  • Coconut oil – as required

How to –

Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.
In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.
Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.
For tempering :
Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.