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 !!
shallots 1 cup peeled & halved(refer post below)
turmeric powder 1/4 tsp
tamarind pulp gooseberry size
coconut slices 2tbsp (optional)
oil 2 tsp
for dry roasting & grinding
grated coconut 1/2 cup
coriander powder 1tsp
chilly powder 1 tsp
mustard seeds 1 tsp
dry red chillies
curry leaves few
oil 2tbsp(preferably coconut oil)
- 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.
* 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