Web Hosting
Lunch,Theeyal,Kerala,Vegetarian,Curry
Curries

Ulli Theeyal/Shallots in Roasted Coconut Curry

This is typical Kerala Ulli Theeyal / Shallots in Roasted Coconut gravy.

Theeyal

Theeyal means curry with burned coconut which is achieved by roasting it to brown color. The color of the curry depends on how brown you roast the coconut. Grated coconut is roasted with coriander seeds,dry red chillies and some spices.

There are various types of theeyal. There are Pavaika /Bitter gourd Theeyal, Okra/Vendakka theeyal, and lot many.

Ulli Theeyal

Ulli /Shallots Theeyal is most famous curry of Kerala. It is made with slotted shallots roasted to golden and cooked in Tamarind and roasted coconut paste.It goes well with hot rice and Potato fryPotato beans Stir fryCauliflower Pepper fry.

Lunch,Theeyal,Kerala,Vegetarian,Curry
Ulli Theeyal/Shallots in Roasted Coconut Curry

Similar recipes in this space are

Okra Curry

Bitter gourd Tamarind Curry

Green gram Dal Curry

INGREDIENTS

Shallots – 10- 12

Tamarind – a small lemon sized

Curry leaves – few

Mustard Seeds – 1/2 tsp

Methi seeds – 1/8 tsp

Turmeric Powder – 1/4 tsp

Coconut Oil -1 tsp +1 tsp

To Roast & grind

Coconut – 1/2 cup grated

Dry red Chillies – 3

Coriander seeds – 2 tbsn

Jeera seeds – 1/2 tsp

Methi seeds – 1/8 tsp

METHOD

  • Heat 1 tsp of Oil in a pan.
  • Roast all ingredients under ‘to roast & grind’ till grated coconut turns brown. Roast in medium flame.
  • Cool it. Grind it with little water to smooth paste and keep aside.
  • Soak tamarind in 1/2 cup water and extract the Tamarind extract.
  • Peel shallots and cut lengthwise thinly.
  • Heat Oil in a pan.
  • Crackle the mustard seeds and methi seeds.
  • Add curry leaves and Shallots.
  • When shallots turn golden, add turmeric powder and Tamarind extract.
  • Let it boil thoroughly and raw smell goes.
  • When the raw smell goes add ground coconut paste with required water and Salt.
  • Let it boil nicely and reach the required consistency.
  • Switch off.
  • Serve with hot rice.

NOTES

  1. Instead of cutting shallots to thin strips, you can just slit into two.
  2. Try to use coconut oil for this dish for authentic smell and taste.
  3. When roasting coconut,do it in medium flame.

 

Lunch,Theeyal,Kerala,Vegetarian,Curry
Print
Ulli Theeyal/Shallots in Roasted Coconut Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Indian
Servings: 2 People
Author: Lathiya Shanmugasundaram
Ingredients
  • 10-12 nos Shallots
  • Tamarind a small lemon sized
  • Curry leaves Few
  • 1/2 tsp Mustard seeds
  • 1/8 tsp Methi seeds
  • 1/4 tsp Turmeric powder
  • 2 tsp Coconut Oil
  • Salt As required
To Roast &Grind
  • 1/2 cup Coconut Grated
  • 2 - 3 nos Dry Red Chillies
  • 2 tbsn Coriander seeds
  • 1/2 tsp Jeera seeds
  • 1/8 tsp Methi seeds
Instructions
  1. Heat 1 tsp of Oil in a pan.

  2. Roast all ingredients under 'to roast & grind' till grated coconut turns brown. Roast in medium flame.

  3. Cool it. Grind it with little water to smooth paste and keep aside.

  4. Soak tamarind in 1/2 cup water and extract the Tamarind extract.

  5. Peel shallots and cut lengthwise thinly.

  6. Heat Oil in a pan.

  7. Crackle the mustard seeds and methi seeds.

  8. Add curry leaves and Shallots.

  9. When shallots turn golden, add turmeric powder and Tamarind extract.

  10. Let it boil thoroughly and raw smell goes.

  11. When the raw smell goes add ground coconut paste with required water and salt.

  12. Let it boil nicely and reach the required consistency.

  13. Switch off.

    Serve with hot rice.

Recipe Notes
  1. Instead of cutting shallots to thin strips, you can just slit into two.
  2. Try to use coconut oil for this dish for authentic smell and taste.
  3. When roasting coconut,do it in medium flame.

 

Lunch,Theeyal,Kerala,Vegetarian,Curry,Ulli theeyal
Ulli Theeyal/Shallots in Roasted Coconut Curry

 

Lunch .Curry,Indian,Theeyal,Kerala

 

Lunch,Curry,Kerala,Southindian,Vegetarian,Theeyal

You can also follow me on FacebookPinterestTwitterInstagram.

I’m sending this recipe to Cookblogshare

and Fiesta Friday

13 Comments

  1. I love the brown coconut gravy. I had learnt this from my Sri lankan friend fee year ago but instead of shallots she use to put fish or prawns.

    1. Oh really..that’s interesting..will give a try..Thank you..

  2. aanchalgupta3

    Love coconut in curries, reminded me of thai curry!

  3. I’ve never tried this curry, sounds delicious!

  4. Soniya

    This looks so Delish and inviting.. full of beautiful flavors!

  5. Oh wow – this sounds so lovely…all those wonderful flavours together! And I do so love coconut in curries. Thanks for linking this up to #CookBlogShare! Eb x

    1. True ,its have lot of flavors in it..Thank you

  6. Absolutely gorgeous pictures Lathiya! Can’t wait to try.

    1. Thank you so much for your lovely words🙂

Appreciate your feedback