Go Back
–+ servings
Bowl of Ulli Theeyal,cumin and fenugreek seeds scattered along shallots.
Print Recipe
No ratings yet

Ulli Theeyal/Shallots in Roasted Coconut Curry

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 2 People
Calories:
Author: Lathiya

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

  • 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.