Ulli Theeyal

ulli theeyal
Theeyal is a roasted coconut based gravy served normally along with meal. There are different types of theeyal recipes using different veggies like bitter gourd, ladies finger, yam, brinjal etc. We can make them with sea foods too. Here is one of the most common and comforting theeyal recipe using shallots (small onions). Check out the simple recipe and give it a try.
  1. Shallots (pearl onions)-1 1/2  cup
  2. Grated coconut-1/2 cup
  3. Oil-1 tsp
  4. Dry red chilly- 5 to 6
  5. Coriander seeds-1 1/2 tsp
  6. Cumin seeds- 1/2 tsp
  7. Pepper corns- 1 tsp
  8. Fenugrek (uluva)- a pinch
  9. Turmeric powder- 1/2 tsp
  10. Asafoetida(kayam)- a  generous pinch
  11. Salt-to taste
  12. Tamarind- 1 small lemon sized ball
  13. Coconut oil-1 1/2 bsp
  14. Mustard seeds-1 tsp
  15. Dry red chilly-2
  16. Curry leaves-2 springs

  • Peel the skin of shallots and wash; You can chop them in to two or it is too small no need to chop.
  • Soak tamarind in 1/2 cup of hot water and extract its pulp.
  • Heat a pan with a teaspoon of oil; add red red chilly and roast for few seconds; add coriander seeds, cumin seeds, pepper corns and fenugreek roast for about one minute in slow flame and add grated coconut .
  • Roast it until nice golden and crisp (without burning)
  • Add turmeric powder; mix well and switch off the flame.
  • Allow to cool and transfer in to a blender.
  • Add little water a make a smooth paste out of it.
  • Heat a pan with coconut oil; splutter mustard seeds.
  • Add dry red chilly and curry leaves.
  • Add asafoetida and shallots.
  • Roast it for about 6-8 minutes until soften.
  • Add the coconut paste and tamarind pulp water.
  • Add salt  and more water to require a gravy.
  • Cook for about 10-15 minutes on medium flame or until the curry slightly thickens and oil floats on top.
  • Turn off heat and serve hot with steamed rice

shallots curry
Ulli Theeyal Ulli Theeyal Reviewed by fejnaem on 22:17 Rating: 5

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