Ulli theeyal(shallots curry)is one of my favorite theeyals that mom used to cook.Ulli theeyal serves best with steaming hot rice.We always devoured more rice as kids whenever mom prepared this dish.And till date this is one of my favorite Kerala curries.Lent time is the best time to prepare all these vegetarian delicacy and enjoy.Theeyal is generally referred to a curry made with roasted and ground coconut paste and theeyal are best prepared when they have the correct proportions of all the flavors mainly spice,sour and salt flavors.I have also attached the pics n way of peeling shallots easily as my grandma used to do back in Kerala.Try n enjoy !!
Ingredients
shallots 1 cup peeled & halved(refer post below)
turmeric powder 1/4 tsp
tamarind pulp gooseberry size
coconut slices 2tbsp (optional)
salt
oil 2 tsp
for dry roasting & grinding
grated coconut 1/2 cup
coriander powder 1tsp
chilly powder 1 tsp
for tempering
mustard seeds 1 tsp
dry red chillies
curry leaves few
oil 2tbsp(preferably coconut oil)
Method
- Wash and soak the tamarind in 1/4cup water.Squeeze the pulp and strain the pulp.Keep aside.
- Peel the shallots skin,wash and keep aside.(Refer below for easy peeling)
- Heat a pan and dry roast the coconut until golden brown.Add in the spices on low flame and put off flame(see pics here).Grind this with little water to a smooth paste.
- In the meantime,heat a pan with oil and saute the coconut slices until slightly browned.
- Add in the shallots and saute until slightly browned.Add in the salt,water and turmeric powder.
- Let it cook till tender about 5-7 mins,then add the ground mix and tamarind pulp.Reduce flame to low-medium and cook for another 3 minutes.Put off flame.
- Heat another pan and add coconut oil.Splutter mustard seeds when it is hot,add in the curry leaves,red dry chillies and saute.Put off flame and add this to the curry.
- Serve hot with rice!!!
HOW TO PEEL SHALLOTS EASILY : Snip the head & tail of each shallot (as in pic)and soak it in a bowl of water for 10-15 minutes.By this time,the skin gets softened and you can just easily peel the skin just like blanching almonds.This helps reduce efforts and time.
NOTES
* The color of the theeyal depends on the roasted coconut color and the tamarind color.
* Adding coconut slices is optional,adds a nice crunch.
* Add the tamarind pulp towards the end otherwise the shallots will not cook.
* Don't over cook the shallots,else the curry will not taste good.
Am also happy to share that I received an e gift voucher worth Rs.600 as second prize for participating in Recipes with fruits event hosted by Swathi@Zesty South Indian Kitchen.Thank you,Swathi :)
Sending this to Chacko's Kitchen hosting Cuponation +CK lent 2013 Recipe Challenge
50 comments:
My my, simply awesome styling and pics...lovely to see the gravy in a coconut shell!! Am loving the easy to peel shallots notes
I love your presentation - coconut 'bowl' looks awesome. Great tip for peeling shallots too!
Delicious ulli theyal Julie, Congrats on winning the giveaway.
I always loved this dish...looks yumm!,
Surely try this. Tempting curry.
Nice clicks julie
Very authentic looking Theeyal!! You know, when you have this theeyal with rice, you need nothing else as a side dish. Also the tip for peeling shallot really helps.
And congratulations for winning e gift voucher for your Pannacotta!!! I'm happy for you!
Delicious curry n super inviting clicks...
Wow really tempting,wonderful recipe as pics...
Mouth watering and tempting to see the theeyal. Here in Andhra we relish to have such pachadi/chutney with hot rice and ghee. Thanks for sharing in detail with pics to peel the shallots.
very yummy n useful....
Delicious curry.. Looks so tempting.
Nice clicks,Julie.
Love the flavor of roasted coconut...Lovely preparation...Congrats on the win Julie
Thank u for the tips on peeling the shallots, Julie, very useful!
tempting theeyal julie. Adhiraacreations
Healthy Indian recipes
as i read the recipe head, i was thinking about skinning shallots and there it is!! the theeyal looks mouthwatering... :)
Julie, adipoli. love this very much.
Have heard about this but never tried or even tasted.Bookmarked.
Yummy theeyal
delicous and this is new to me sis:)super will try this soon:)
liked your clicks julie.. yummy curry..
Congrats on your award dear !!!
Recipe looks so tempting :-)
ShrutiRasoi
Today's Recipe
Potato Cheese Cutlets
Droooolingggg!! Love this :) And great pics too!
Very tempting lovely curry..I can feel the aroma of this curry...love to eat with hot rice.
i love theeyal, its so tempting... yummy!!
I hate theeyals, dont know why. think I cant get the flavor right... urs looks so tempting
this is my mum sis specality was looking for the recipe from her :-) looks great!
My favorite too Julie :) Love the flavor and taste of theeyal :):)
Congrats Julie on ur win..Fingerlicking gravy,simply love it..Hey i do the same way too for peeling the shallots.
I love Ulli Theeyal (for some reason I've only ever had it with appams!). Awesome pictures and great recipe; very useful tip on peeling shallots!
Congrats on your win Julie, you deserve it dear. Shallot curry is amazing, luscious.
today's recipe:
http://sanolisrecipies.blogspot.in/2013/03/vegetarian-keema-soya-granules-curry.html
Congrats for the award...So tempting curry and coconut pot looks sopretty...My mom will do this way for peeling the shallots at festival times...
Congratulations on your winning voucher. Awesome theeyal recipe.
I love baby onions. Will try the peeling tip used. I have soaked before cutting off the tip and found it not a great advantage. Maybe this will help.
One of my favs Julie ..... Looks great
OMG !!!!!!!!!!!... Just amazing dear.. looks super perfect and awesome..
Love this yummy dish and congrats on your gift voucher award!
Yummy!! Loving it!
Yummy curry. Congrats Julie on your won.
my!!! this is my fav of allll curries..still am addicted to it. my mu mmy had prepared as sent it across with my husbadn who had been to india on a 4 day visit last month. she adds some sharkara paani too to it, making it a whee bit sweet, and we luv it that way too..thanks for sharing the recipe, Julie.
Sona - Quick Picks
http://www.ieatonline.blogspot.com/
I love this curry so much with so much roasted flavor of coconut. Well presented
Beautiful coconut shell bowl, I love this theeyal ever since I tasted it in one of my Malayalee friend's house. Yours looks delicious.
wow..delicious and perfect...congrats on the win
http://foody-buddy.blogspot.com/
lovely ulli theeyal...love this always...congrats on winning giveaway..
Amazing theeyal. And good idea for peeling the onion.
love this flavoured gravy...& congrats dear...
Very tempting, drooling here..
My favourite & you've deliciously made it Julie!! Thx for the peeling tip too..I never knew that before!
Never tried this but looks and sounds delicious!!
Looks gorgeous :)
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