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Sunday, March 10, 2013

Ulli Theeyal | Shallots Curry (Kerala Style) & How to peel Shallots easily ??

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
THE CUPO NATION + CK Lent 2013 Recipe Challenge

49 comments:

Amrita Vishal said... Best Blogger Tips

My my, simply awesome styling and pics...lovely to see the gravy in a coconut shell!! Am loving the easy to peel shallots notes

Jasna Varcakovic said... Best Blogger Tips

I love your presentation - coconut 'bowl' looks awesome. Great tip for peeling shallots too!

Swathi Iyer said... Best Blogger Tips

Delicious ulli theyal Julie, Congrats on winning the giveaway.

Mahi said... Best Blogger Tips

I always loved this dish...looks yumm!,

Kitchen Queen said... Best Blogger Tips

Surely try this. Tempting curry.

Follow Foodie said... Best Blogger Tips

Nice clicks julie

Pavithra R said... Best Blogger Tips

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!

Sangeetha Priya said... Best Blogger Tips

Delicious curry n super inviting clicks...

Premalatha Aravindhan said... Best Blogger Tips

Wow really tempting,wonderful recipe as pics...

Hema Krishnamohan said... Best Blogger Tips

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.

Maha Gadde said... Best Blogger Tips

very yummy n useful....

DivyaGCP said... Best Blogger Tips

Delicious curry.. Looks so tempting.
Nice clicks,Julie.

Kaveri Venkatesh said... Best Blogger Tips

Love the flavor of roasted coconut...Lovely preparation...Congrats on the win Julie

Jehanne said... Best Blogger Tips

Thank u for the tips on peeling the shallots, Julie, very useful!

Shylaashree said... Best Blogger Tips

tempting theeyal julie. Adhiraacreations
Healthy Indian recipes

Rafeeda AR said... Best Blogger Tips

as i read the recipe head, i was thinking about skinning shallots and there it is!! the theeyal looks mouthwatering... :)

Sebeena Loyd said... Best Blogger Tips

Julie, adipoli. love this very much.

Sudha Sabarish said... Best Blogger Tips

Have heard about this but never tried or even tasted.Bookmarked.

Beena.stephy said... Best Blogger Tips

Yummy theeyal

Ramya Krishnamurthy said... Best Blogger Tips

delicous and this is new to me sis:)super will try this soon:)

PT said... Best Blogger Tips

liked your clicks julie.. yummy curry..

Shruti Dhingra Wahi said... Best Blogger Tips

Congrats on your award dear !!!
Recipe looks so tempting :-)
ShrutiRasoi
Today's Recipe
Potato Cheese Cutlets

Priya Elias said... Best Blogger Tips

Droooolingggg!! Love this :) And great pics too!

Vidya Chandrahas said... Best Blogger Tips

Very tempting lovely curry..I can feel the aroma of this curry...love to eat with hot rice.

Sona S said... Best Blogger Tips

i love theeyal, its so tempting... yummy!!

Vimitha Anand said... Best Blogger Tips

I hate theeyals, dont know why. think I cant get the flavor right... urs looks so tempting

Veena Theagarajan said... Best Blogger Tips

this is my mum sis specality was looking for the recipe from her :-) looks great!

Chitz said... Best Blogger Tips

My favorite too Julie :) Love the flavor and taste of theeyal :):)

Priya Suresh said... Best Blogger Tips

Congrats Julie on ur win..Fingerlicking gravy,simply love it..Hey i do the same way too for peeling the shallots.

Eco Mom said... Best Blogger Tips

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!

Sanoli Ghosh said... Best Blogger Tips

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

Saranya Balaji said... Best Blogger Tips

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...

Ms.Chitchat said... Best Blogger Tips

Congratulations on your winning voucher. Awesome theeyal recipe.

radha said... Best Blogger Tips

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.

misha said... Best Blogger Tips

One of my favs Julie ..... Looks great

divya said... Best Blogger Tips

OMG !!!!!!!!!!!... Just amazing dear.. looks super perfect and awesome..

Treatntrick Treat and Trick said... Best Blogger Tips

Love this yummy dish and congrats on your gift voucher award!

Apu said... Best Blogger Tips

Yummy!! Loving it!

Shailaja Reddy said... Best Blogger Tips

Yummy curry. Congrats Julie on your won.

A teflon frypan... said... Best Blogger Tips

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/

Anu said... Best Blogger Tips

I love this curry so much with so much roasted flavor of coconut. Well presented

Nagashree said... Best Blogger Tips

Beautiful coconut shell bowl, I love this theeyal ever since I tasted it in one of my Malayalee friend's house. Yours looks delicious.

Gayathri Ramanan said... Best Blogger Tips

wow..delicious and perfect...congrats on the win
http://foody-buddy.blogspot.com/

Jeya Jemini said... Best Blogger Tips

lovely ulli theeyal...love this always...congrats on winning giveaway..

Love to Experiment said... Best Blogger Tips

Amazing theeyal. And good idea for peeling the onion.

Ruxana Gafoor said... Best Blogger Tips

love this flavoured gravy...& congrats dear...

Hema said... Best Blogger Tips

Very tempting, drooling here..

Teena Mary said... Best Blogger Tips

My favourite & you've deliciously made it Julie!! Thx for the peeling tip too..I never knew that before!

Soni said... Best Blogger Tips

Never tried this but looks and sounds delicious!!