Bowl of Ulli Theeyal,cumin and fenugreek seeds scattered along shallots.

Ulli Theeyal/Shallots in Roasted Coconut Curry

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Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 People
Author: Lathiya


  • 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


  • 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.


  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.