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 a brown color. The color of the curry depends on how brown you roast the coconut. Grated coconut is roasted with coriander seeds, dry red chilies, and some spices.

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

Ulli Theeyal

Ulli /Shallots Theeyal is the 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 fry, Potato beans Stir fry, Cauliflower Pepper fry.

Similar recipes in this space are

Okra Curry

Bitter gourd Tamarind Curry

Green gram Dal Curry

Ulli theeyal recipe

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 tbsp

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 the grated coconut turns brown. Roast in medium flame.
• Cool it. Grind it with a little water to smooth paste and keep it 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 the raw smell goes.
• When the raw smell goes add ground coconut paste with the 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 into thin strips, you can just slit them into two.
2. Try to use coconut oil for this dish for authentic smell and taste.
3. When roasting coconut, do it on medium flame.

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